This experiment was conducted to examine the impact of different soya bean processing methods and the effect of processed soybean on broiler performance. For this purpose, a 56-day research was conducted on 400 ROSS 308 broiler chickens, which are raised under good intensive system of management in Federal Polytechnic Bali teaching and research farm. In achieving this, birds were assigned to five (5) treatment and sample size of six (6) per pen was used with eight replications. Performance data was collected weekly and carcass analysis was done on the trial day (56). Data were analyzed using ANOVA in SPSS, Confidence and significance level at 95% and P <0.05 respectively was used. The research findings showed that no significant difference p>0.05 was observed in all the parameters tested. However, high performance observed in this research trial was recorded in a treatment A, D and E respectively. This proved that hydro-thermal treatment of soybean as the best method that preserved nutrients, reduced anti-nutritional factors and enhance performance in broiler chickens. Similarly, the significant increase seen on the length and weight of the small intestine indicates increased surface area for nutrient absorption. On the other hand, poor performance was recorded on treatment B and C. This reveals that thermal processing methods (toasting and extrusion) were not suitable for optimum performance as shown in this research trial. The comparative trial on evaluation of different methods of soybean processing shows that the hydro-thermal and the control treatment was the overall best in the preservation of nutrient, removal of anti-nutritional factors and performance improvement in broilers chickens unlike the thermal processing methods. The tools used in arriving at this decision provides a farmers with a better decision on the best processing method that will improve optimal performance

Keywords : Processing Methods, Soya Bean, Performance and Broilers