The toxin in jowar, also known as sorghum, that can cause cyanide poisoning is called dhurrin. Dhurrin is a glycoside, which means it is a compound made up of a sugar molecule and a non-sugar molecule. In the case of jowar, dhurrin is made up of a sugar molecule called glucose and a non-sugar molecule that contains the cyanogenic glycoside.
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Cyanogenic glycosides are naturally occurring compounds found in various plant species, and they can release hydrogen cyanide when their structures are disrupted, typically by enzymatic activity. In jowar, dhurrin is stored in the plant’s vacuoles, and when the plant undergoes stress or damage, specific enzymes are released, leading to the breakdown of dhurrin and the subsequent release of hydrogen cyanide.
Hydrogen cyanide is a highly toxic compound that inhibits cellular respiration, preventing cells from using oxygen effectively. This can lead to severe health issues, including respiratory distress, suffocation, and even death, in both humans and animals. The symptoms of cyanide poisoning in livestock can vary depending on the level of exposure and the animal’s size and susceptibility.
It’s important to note that not all varieties of jowar contain high levels of dhurrin or pose a significant risk of cyanide poisoning. Plant breeding and selection programs have been successful in releasing low-cyanogenic sorghum varieties that have reduced toxin levels. Additionally, proper processing techniques, such as soaking, fermenting, or cooking, can help to reduce the cyanide content in jowar and make it safe for consumption by both humans and animals.
It is crucial to be aware of the potential risks associated with high-cyanogenic sorghum and take appropriate measures to mitigate them. Livestock producers should carefully monitor their animals’ feed sources, ensure they have access to a balanced diet, and take steps to prevent or minimize cyanide poisoning, such as avoiding or properly treating damaged or stressed jowar plants.