Toasting is a particularly suitable solution for adding value to local protein crops such as peas, field beans, lupins, and soybeans. This method has been extensively studied with the aim of improving the nutritional value of protein crops intended for animal feed. Pulses provide the protein needed to balance and enrich the diets of organic ruminants and non-ruminants, depending on the quality of the forage harvested for storage. Heat treatment reduces anti-nutritional factors (trypsin inhibitors, urease, oligosaccharides, and lectins), thereby improving protein digestibility and grain palatability.
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