The toxin present in jowar (sorghum) that can cause cyanide poisoning is called dhurrin. Dhurrin is a cyanogenic glycoside, which means it can release cyanide upon enzymatic breakdown. This compound is naturally produced by the sorghum plant as a defense mechanism against pests and predators.
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When animals consume jowar that contains dhurrin, the compound is broken down by enzymes in their digestive system, releasing hydrogen cyanide. Cyanide is a highly toxic substance that can interfere with the normal functioning of cells, particularly by inhibiting cellular respiration.
The symptoms of cyanide poisoning in animals include rapid breathing, difficulty in breathing, weakness, lethargy, convulsions, and ultimately, death in severe cases. The severity of the symptoms can vary depending on the amount of dhurrin ingested and the animal’s tolerance to cyanide.
To mitigate the risk of cyanide poisoning from jowar, several strategies are employed. One common method is to process the sorghum grain by methods such as milling, heat treatment, or fermentation. These techniques can help reduce the dhurrin content and hence minimize the release of cyanide during digestion.
Additionally, there are sorghum varieties available that have been bred to contain lower levels of dhurrin. These low-cyanide or cyanide-free sorghum varieties are generally safer for animal consumption.
It is important for livestock owners and animal feed manufacturers to be aware of the potential cyanide toxicity in jowar and take appropriate measures to prevent poisoning. This can include proper processing of the grain, selection of low-cyanide sorghum varieties, and monitoring for signs of cyanide poisoning in animals consuming jowar-based feeds.