How to Roast Soybeans for Chicken Feed

Raw soybeans contain trypsin inhibitors that prevent protein digestion in chickens. Roasting deactivates these inhibitors, making soybeans a safe, nutritious, and cost-effective feed supplement.

Why Roast Soybeans?

Cost savings: $0.22/lb vs $0.50-0.75/lb for commercial feed
High protein: Roasted soybeans contain 37-40% protein
Better eggs: Higher omega-3 fatty acids improve egg quality
Support farmers: Buy directly from local farmers in crisis

⚠️ Safety First

CRITICAL: Soybeans MUST be properly roasted before feeding to chickens. Undercooked soybeans can cause digestive problems and reduce protein absorption. Raw soybeans should never be fed to chickens.

What You'll Need

Equipment Options:

Home oven - For small batches (5-10 lbs)
Propane burner + large pot - For medium batches (20-40 lbs)
Commercial roaster - For large batches (100+ lbs)
Turkey fryer setup - Works well for medium batches

Supplies:

Raw soybeans (from local farmer)
Thermometer (instant-read or infrared)
Large spoon or paddle for stirring
Storage containers with tight lids
Timer

Roasting Methods

Method 1: Home Oven (Small Batch)

Best for: Testing, small flocks (under 10 chickens)

Instructions:

Preheat oven to 300°F
Spread soybeans in a single layer on baking sheets
Roast for 30-40 minutes, stirring every 10 minutes
Check temperature: Beans should reach 280-300°F internally
Visual check: Beans should be golden-brown, not dark or burnt
Cool completely before storing

Tip: Start with a small test batch. Crack a bean open - the inside should be the same color as the outside.

Method 2: Stovetop/Propane Burner (Medium Batch)

Best for: Regular use, medium flocks (10-50 chickens)

Instructions:

Use a large, heavy pot (cast iron works great)
Heat on medium, add 10-20 lbs of soybeans
Stir constantly to prevent burning
Roast for 20-30 minutes until golden brown
Monitor temperature: Aim for 280-300°F
Listen for popping - some beans will crack (this is normal)
Cool and store

Safety: Do this outdoors or in a well-ventilated area. Hot oil can smoke.

Method 3: Commercial Roaster (Large Batch)

Best for: Large flocks, multiple customers, or farm co-ops

If you're roasting regularly or in large quantities, consider investing in a commercial grain roaster. These range from $500-$3000 and can roast 50-200 lbs per batch.

Note: Some farmers may have roasting equipment and offer roasting services. Ask around at your local feed mill or Farm Bureau.

How to Tell When They're Done

✅ Properly Roasted

Golden to light brown color
Nutty, toasted smell
280-300°F internal temp
Same color inside and out when cracked open
Slightly crunchy texture

❌ Under-Roasted

Still pale or yellowish
Raw bean smell
Below 280°F
Raw or green inside
DO NOT FEED - roast longer

❌ Over-Roasted

Dark brown or black spots
Burnt smell
Charred or smoking
Reduced nutritional value
Still safe but less nutritious

Feeding Guidelines

How Much to Feed:

Laying hens: 10-20% of total diet
Meat birds: 15-25% of total diet
Chicks: 5-10% (introduce gradually after 8 weeks)

Important: Roasted soybeans are a supplement, not a complete feed. Continue providing layer feed, scratch grains, grit, and fresh water. Think of soybeans as a protein boost, similar to mealworms or black soldier fly larvae.

Introducing Roasted Soybeans:

Start small: Mix 1-2 tablespoons per chicken into regular feed
Gradually increase over 1-2 weeks
Watch for digestive issues (rare if properly roasted)
Monitor egg production - should stay consistent or improve

Storage

Cool completely before storing (prevents condensation/mold)
Use airtight containers - 5-gallon buckets with lids work great
Store in cool, dry place
Shelf life: 3-6 months if stored properly
Check regularly for moisture, mold, or rancid smell

Cost Breakdown Example

$13

1 bushel (60 lbs) raw soybeans

$0.22/lb

Cost per pound (roasted)

$28

Savings vs commercial feed (60 lbs)

For a small flock of 10 chickens, one bushel provides 2-3 months of supplemental protein!

Troubleshooting

Problem: Chickens won't eat them
Solution: Crush or crack the beans, mix thoroughly with regular feed, or try coating with a little molasses
Problem: Beans burning on outside but raw inside
Solution: Lower temperature, stir more frequently, use smaller batches
Problem: Uneven roasting
Solution: Ensure single layer, stir more often, check hotspots in your oven/pot
Problem: Not sure if they're done
Solution: Use a thermometer (should read 280-300°F), crack one open to check color inside