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| Rich, Couple of things.
1) You are right - soybeans typically are roasted if they are fed on the farm. If you could grind every day, you might get away with not roasting. However, if you grind beans and let them set around, they will get rancid. If you grind beans, and have a bit of the residue build up in your grinder over time, it will get rancid. I think this is probably the biggest reason why beans are roasted - increasing the storage time of the beans.
2) After reading Plowboy's post, I am also wondering myself: does the roasting process increase the amount of bypass protein available from soybeans? Bypass protein is protein that is not broken down in the rumen, but is passed along into the intestine for adsorption and utilization. I am not a nutritionist, so I don't know the answer to this question.
Edit: an interesting article to read.
Edited by martin 12/18/2006 23:19
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Soybeans in Corn Silage
