Part of the family Poaceae, sorghums have the highest concentration of hydrocyanic acid in their leaves. The grains of some species, such as jowari (Sorghum bicolor), are cultivated in Africa for making flour used in human consumption, due to their low hydrocyanic acid and high protein content. The Sudan grass (Sorghum bicolor drummondii) is native to Eastern Africa, but widely cultivated worldwide as cattle forage for its low hydrocyanic acid in comparison to other sorghum species.
Rice includes a variety of grain plants from the genus Oryza, also part of the family Poacea. Although commercially available, rice does not contain hydrocyanic acid, though some wild varieties of Oryza can produce the substance when frozen or under severe drought conditions. In this situation, the content of hydrocyanic acid is very low, not poising a threat to animal or human health.
Millets are small grain cereals cultivated in Asia and Africa as a human and cattle food source since ancient times for their high nutritional value. Species containing low levels of hydrocyanic acid include the Ethiopian finger millet (Eleusine coracana), koda millet (Paspalum scrobiculatum), pearl millet (Pennisetum glaucum) and foxtail millet (Setaria italica).
Also known as lovegrass, teff (Eragrostis tef) is a grain native to the Ethiopian highlands. As other members of the family Poacea, its grains contain low levels of hydrocyanic acid, making it a valuable nutritional source in many African countries. In comparison to other cereals, teff's grains are much smaller, cook faster and can have a sour to bitter taste