Tag: Prussic acid

While sorghum is a versatile grain and plant with culinary uses, it naturally produces a compound called dhurrin, which can release hydrogen cyanide, especially under stressful environmental conditions. This inherent toxicity is a significant concern primarily for livestock, but it's important to understand the risks for human consumption as well.

Over 50 bitter almonds can be a lethal dose for an adult due to high levels of a specific toxin, illustrating the critical difference between almond varieties. This guide delves into what toxins do almonds contain and explains why commercial sweet almonds are considered safe for consumption.

Sorghum plants naturally produce dhurrin, a cyanogenic glycoside that can release cyanide, with concentrations fluctuating dramatically based on environmental stress. While this poses risks, particularly to livestock consuming forage, the specific dangers concerning processed sorghum grain require clarification.

According to agricultural extensions, concentrations of hydrogen cyanide (HCN) in sorghum above 750 parts per million (ppm) on a dry matter basis are considered very dangerous for livestock. Understanding what is the toxic limit of HCN in sorghum is crucial for livestock producers to prevent fatal poisoning, a risk associated with feeding certain sorghum varieties.

According to research, unprocessed sorghum flour has a near-neutral pH of 6.48, making the grain itself not strongly acidic. However, the real concern regarding sorghum and acid centers around prussic acid, a toxin that can form in the forage under stress conditions and endanger livestock.