Cooking of soya beans can reduce the level of enzyme inhibitors to acceptable levels. However, the cooking must be precise – undercooking will not reduce the enzymes correctly resulting in reduced protein absorption whilst overcooking will destroy essential amino acids such as lysine, methionine, threonine and possibly others.
At Connolly’s RED MILLS we use a strictly controlled, advanced cooking technique known as extrusion to destroy trypsin inhibitor, thereby ensuring that the horse can digest the quality protein they provide.