The objective of this study was to determine the best method of heat treatment (microwave vs. conventional oven) to improve the quality of lentil protein. Lentil samples were either microwaved for 1, 2, or 3 minutes or roasted for 1, 2, or 3 hours at 165̊ F. All the samples and the control were incubated in two cows for 12 hours to determine protein disappearance. The differences between original and residual crude protein content was used to determine the amount of rumen degradable (RDP) and undegradable protein (RUP). The different roasting times had no effect (P = 0.56) on RDP and RUP content. Similarly, the microwaving treatments had no effect (P = 0.41) on RDP and RUP content. In conclusion, none of the treatments tested increased the amount of bypass protein (RUP); therefore, there is a need for research on the use of other methods
