Tag: Sorghum toxicity

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.

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.

Sorghum is the fifth most important cereal crop globally, providing a valuable food source, but it also contains certain anti-nutritional factors that can present disadvantages for consumers. Understanding the potential drawbacks, such as reduced nutrient availability and digestibility, is key to incorporating this grain healthily into your diet.