Gero
GERO
Gabatarwa
Gero, nau’i ne na ciyawa wacce ake nomawa domin samun abinci a halin da
aka saba. Yana daga cikin dangogin hatsi waɗanda a Turance ake kira grains. Kayan amfanin gona ne da ake ganin ya haura sama da shekaru dubu biyar ana noma shi a duniya. Gero, nau’in tsiro ne mai matuƙar juriya. Yana jure wa fari, dalilin da ya sa har a
sahara ma ana shuka shi. Guri ɗaya kawai da a gargajiyance da kuma
kimiyance ake ganin ya gagari gero rayuwa shi ne guri mai danshi ko mai riƙe ruwa. Amma don dai gurare irin su kanda, rairayi da sauransu, gero zamansa yake yi ya wataya. Yana ɗauke da sinadaran abinci masu matuƙar fa’ida ga jikin mutum. Wannan dalilin ne ya saka gero taimaka wa jiki wajen yaƙar cututtuka da dama duk da cewa shi mafi rinjayensa kabohaidiret ne
da yake bayar da ƙarfi. Wannan rubutu zai ɗan yi tsinkaya dangane da abin da ya shafi asalin gero, sunansa a kimiyance, yanayin noma shi, muhimman sinadaran da ke cikinsa,
amfaninsa a lafiyance da kuma muhimman abinciccikan da ake haɗawa
da shi a Ƙasar Hausa. Sai dai, wani hanzari ba gudu ba, dukkan abin da za a kawo a wannan rubutu, ya shafi geron da a Turance ake kira Pearl millet .
ASALI[gyara sashe | Gyara masomin]
Wasu manazarta suna ganin gero fa jar fata ne da ya fito daga yankin Asiya.
Wasu kuma suka ce a’a, baƙi ne ɗan asalin Afirka. Microsoft Encarta (2009), ya
ruwaito cewa ana noma gero a yankin Asiya sama da shekaru dubu biyar,
nahiyar da ake yi wa kallon cewa daga can ya samo asali. Tun shekaru dubu
biyu da ɗari bakwai kafin aiko Annabi Isa (2700 BC) ake noma gero a Cana, a
ruwayar Sahu da Sharma (2013). Britannica (2010), kuma sun ce an fara noma shi kodai a Asiya ko a Afirka sama da shekaru dubu huɗu. Sai kuma Changmei da Dorothy (2014), da suka
ruwaito cewa, gero shi ne hatsi mafi daɗewa da mutum ya fara sani a duniya sannan kuma na farko a abincin gida, kuma cewa shi ɗan asalin Afrika ne da ake noma shi sama da shekaru dubu huɗu da suka shuɗe.
SUNA[gyara sashe | Gyara masomin]
Sunan gero a turance shi ne millet, a
kimiyyar aikin gona kuma ana kiransa da
Pennisetum glaucum.
NOMA[gyara sashe | Gyara masomin]
Gero, kayan amfanin gona ne mai juriya. Yana iya jure wa fari sannan kuma yana
iya rayuwa a ƙasar da bata da ƙarfi sosai. Ana shuka shi sannan kuma a girbe shi a
tsawon kwanaki sittin zuwa tamanin. Gero yana iya rayuwa a ƙasa maras ƙarfi
sosai, yana jure wa fari (Ɗaukewa ko yankewar ruwan sama na wani lokaci
mai tsawo wanda yake kamawa daga kwanaki talatin zuwa hamsin), yana jure
wa ƙwari da ciyawa, sannan kuma baya ɗaukar dogon lokaci kafin ya nuna. Ana
noma shi a kodawane lokaci a cikin shekara sannan kuma a kowace ƙasa a
faɗin duniya. An fi noma gero a ƙasashe irin su
Indiya, Nijeriya , Nijar, Cana, Mali, Burkina Faso, Sudan, Habasha (Ethiopia),
Cadi, Sinigal, Rasha. Duk da cewa, Indiya ce ta fi kowace ƙasa noma gero a duniya.
Ƙasashe irin su China, India, Najeriya, Nijar, Asiya ta tsakiya da Asiya ta
Yamma, Afirka ta Yamma, ƙasashen rusasshiyar Tarayyar Sobiyet da sauransu
domin abinci suke noma gero. A ƙasar Amurka kuma da Yammacin Turai, ana
noma shi a matsayin abincin kaji, tsuntsaye da kuma dabbobi.
Sinadarai[gyara sashe | Gyara masomin]
Gero yana ɗauke da sinadaran abinci da dama. Muhimmai daga cikin su sun cewa
duk rabin kofi ɗaya na gero mai nauyin giram 100 yana ɗauke da:
1. Giram 10.6 na furotin.
2. Giram 17.3 na ruwa.
3. Giram 1.3 na faiba.
4. Giram 5.0 na maiƙo.
5. Giram 8 na bitamin .
6. Giram 2.3 na minaral.
7. Milgiram 8 na ayon.
8. Milgiram 38 na kalsiyom.
9. Giram 67 na Kabohaidiret, wanda shi
ne muhimmin sinadarin da yake
ɗauke da shi.
10. Yana ɗauke da adadin kaloris 380.
AMFANI[gyara sashe | Gyara masomin]
Abu ne mai matuƙar wahala a iyakance amfanin da gero yake da shi a rayuwar
ɗan’adam. Sarita da Signh (2016) daga jami’ar Banasthali da ke ƙasar Indiya
suka ce, gero yana taka muhimmiyar rawa a harkar tsarin garkuwar jiki,
sannan kuma yana matuƙar hana taɓarɓarewar lafiyar jiki kamar ta hanyar
saukar da hawan jini, rage barazanar kamuwa da cutar zuciya, kariya daga
kamuwa da cutar kansa, ciwon sikari da sauransu.
Saha da Sharma (2013), suka ce gero shi ne hatsi na shida da aka fi amfani da shi
a duniya. Duddan jiki gero yana da amfani,
kamawa tun daga tushiyarsa har zuwa hatsin da ke ƙololuwar kansa. Tushen da
karan da ciyawar ana amfani da su wajen yin taki, makamashin wuta, shingace
gida, kafa ɗakin kwana da sauransu. Shi kuwa kan, wanda shi ne asalin hatsin, a
nan sidanaran gina jikin suke wanda ake amfani da shi wajen haɗa abinci dabbobi
da na mutane. Sosuwar gero, ƙaiƙayi, dusa, butaci, da
sauransu da ake cirewa bayan sussuka da surfen gero ana haɗa abincin dabbobi da
tsuntsaye da shi. Asalin garin kuma da shi ɗan’adam yake haɗa abincinsa
musamman a ƙasashe masu tasowa. Yana matuƙar tallafa wa yara masu
tasowa da kuma mata masu juna biyu saboda gwaɓaɓan sinadaran kaloris,
bitamin, furotin da kuma misanarls ɗin da yake ɗauke da su kamar yadda Deepak
da sauransu (2012) daga jami'oin Mysore Indiya da kuma Max Planck Jamani suka
bayyana.
AMFANINSA GA KIWON LAFIYA[gyara sashe | Gyara masomin]
Ga kaɗan daga cikin ɗimbin alfanu da
gero yake da su a fannin kiwon lafiya:
1. Maganin cutar Siga ta hanyar saukar da sinadarin sikarin da ke cikin jini.
saboda yana sinadarin faiba da yake ɗauke da shi wanda shi ke da alhakin
sarrafa sinadarin Sugar da ke cikin jini.
2. Maganin gyambon ciki.
3. Inganta lafiyar zuciya saboda sinadarin maganiziyom da yake ɗauke
da shi. Wanda kuma sinadari ne da bincike ya tabbatar da cewa yana rage
ƙarfin tarin fuka (Asthma).
4. Yana saukar da hawan jini tare kuma
da rage barazanar kamuwa da cutar bugun zuciya saboda sinadaran
maganiziyom da kalsiyom da yake ɗauke da su.
5. Yana rage yawan sinadarin kwalastero. Saboda yana ɗauke da
sinadarin Niyasin (Niacin) wanda shi ne sinadarin bitamin B3 (Vitamin B3).
6. Narkar da tsakuwar ƙoda: Sinadarin faiba da ke cikin gero, yana taimaka
wa wajen narkar da tsakuwar ƙoda.
7. Ƙara girman ƙashi da haɓɓakarsa: Yana ɗauke da sinadarin fosforos
(Phosphorous) wanda ke taimaka wa ƙashi wajen girma da haɓɓaka sannan
kuma ya gyara shi idan ya samu lalura.
8. Gudawa: Gero yana hana gudawa saboda sinadarin laktik asid (Lactic
acid) da yake ɗauke da shi. Wannan sinadari kuma shi ne bakteriya.
9. Tallafa wa garkuwan jiki: Gero yana ɗauke da sinadaran da suke saka shi yake zama garkuwa ga jiki.
10. Kansa: Gero yana bayar da kariya daga kamuwa da cutar kansar mama.
Saboda yana ɗauke da sinadaran finolik asid (Phenolic acids), tanin
(Tannins) da kuma fitet (Phytate) sinadaran da suke samar da sinadaran
da ke yaƙar ƙwayoyin cutar da suke haddasa kansar mama.
11. Kariya daga lalacewar tsokar jiki da kuma saurin warkar da rauni (Kamar
yankewa ko tujewar fatar jiki). Saboda yana ɗauke da sinadarin ferulik asid
(Ferulic acid).
12. Yana ɗumama yanayin jiki a lokutan sanyi da na damina.
ABINCIN DA AKE YI DA GERO
Muhimmai daga cikin nu’aukan abincin
gargajiya da ake yi a Ƙasar Hausa da gero
sun haɗa da:
1. Tuwon Biski.
2. Dambu.
3. Fate ko Fate-fate.
4. Tuwon Laushi.
5. Kunun Tsamiya .
6. Kunun Gyaɗa.
7. Kunun Kanwa.
8. Koko.
9. Waina ko Masa.
10. Fura.
11. Gumba.
====[1]</nowiki>University
Khanpur Kalan (Hry). An ciro daga: http://ijariie.com a shekarar 2018.</ref>[2]</nowiki></ref>[3]</nowiki></ref>Manazarta ====
[4]</nowiki></ref>
- ↑ <ref>Malik S. (2015). Pearl Millet-Nutritional Value and Medicinal Uses! Dept. of Home Science, B.P.S Women’s </span> </li> <li id="cite_note-2"><span class="mw-cite-backlink">[[#cite_ref-2|↑]]</span> <span class="reference-text"><nowiki><ref>Encyclopædia Britannica. (2010). Millet. Encyclopaedia Britannica Ultimate Reference Suite. Chicago, USA.</span> </li> <li id="cite_note-3"><span class="mw-cite-backlink">[[#cite_ref-3|↑]]</span> <span class="reference-text"><nowiki><ref>Deepak S., da sauransu (2012). Nutritional Bio-fortification in Pearl Millet. Department of Studies in Biotechnology, University of Mysore, Manasagangotri, Kamataka, India, Department of Bioorganic Chemistry, Mark Plank Institute for Chemical Ecology, Hans-Knoll-Strabe Jena, Germany. The European Journal of Plant Science and Biotechnology.</span> </li> <li id="cite_note-4"><span class="mw-cite-backlink">[[#cite_ref-4|↑]]</span> <span class="reference-text"><nowiki><ref>Changmei S. da Dorothy J. (2014). Millet- the Frugal Grain. Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamilnadu, India. International Journal of Scientific Research and Reviews, ISSN: 2279–0543.<nowiki>
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