The accurate estimation of starch degradation is important for the efficient feed utilisation. The current in vivo and in sacco methodologies contain a number of drawbacks, including animal welfare issues and high experimental costs including those associated with maintaining surgically modified animal. In addition for many feedstuffs excessive particle loss from in sacco bags renders this technique inapplicable. There is, therefore, an opportunity to identify a simple in vitro technique to provide the desired data. In pursuit of this goal actual starch degradation was estimated from an analysis of fermentation residues obtained from the in vitro degradation of wheat and maize grain. The results were supported with data regarding volatile fatty acid production and fermentation gas release kinetics.