Soaking
Soaking is an another inexpensive processing method, which does not require much technical know how, is commonly practiced for improving the palatability of chaffed crop residues, mainly wheat straw, since it does not contain pith and the chaffed material is completely dried and hard in texture. Soaking process softens the straw and removes the dusty particles. The hard nodes of straw, which are usually not consumed by animals, become chewable. Besides this, soaked straw provides an opportunity for sticking the other palatable feed ingredients mixed in it so that animal can consume the whole mass. Soaking of wheat straw (4-6 h) prior to its feeding improves voluntary intake and digestibility of nutrients.
Besides chopping and soaking, other methods of processing of roughages which can be adopted by individual animal owner include, ensiling and hay making. Ensiling is not generally practiced by the Indian farmers due to the short supply of green fodders and lack of technical know how.