Raw soybeans are called as full fat soybeans prior to oil extraction. Many processes like autoclaving, roasting, micronizing and extruding can be applied to the production of full fat soybean. All these methods have their advantages and disadvantages. Extrusion is a continuous process and has obvious advantages. Full fat soybeans are thermally processed to destroy antinutritional factors and to increase oil availability while preserving the nutritional quality of the protein. Properly processed full fat soybeans are a valuable feed ingredient because of their energy, protein, essential amino acids, linoleic acid, vitamin E and lecithin contents. Full fat soybeans are produced by a variety of processes, all of which have a different effect on the nutritive value of the product in terms of antinutritional factor levels. Heat treatment through extrusion increases also the by-pass protein for dairy and beef cattle.