Canola meal (the oil-free residue of low glucosinolate, low erucic acid rapeseed) is a good source of protein for animals and is a particularly rich source of the sulphur containing amino acids, methionine and cystine. Canola meal has some antinutritional factors that they may be responsible for low utilisation of nutrients in the canola meal. These antinutritional factors are glucosinolates, erucic acid, phytic acid and high levels of fibre. Removal of undesirable components is essential to improve the nutritional quality of meals and effectively utilise their full potential as animal feed. Several conventional food processing methods such as germination, soaking, cooking and fermentation are known to reduce antinutritional factors and upgrade the nutritional quality of feeds of plant-origin. However, most of these treatments adversely affect the sensory characteristics of the final product. Food irradiation has been recognised as a reliable and safe method for preservation, improving hygienic quality and improving the nutritional quality of foods (Diehl, 2002).