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13/11/2021

FEMALE SECRETARY, WARE HOUSE AND COMPUTER OPERATOR NEEDED URGENTLY
At NEO FOOD MANUFACTURING LIMITED.Salary N30,000 - N40,000 CONTACT THE MANAGEMENT ON 08065956821

05/11/2021

Workers Urgently needed international company Salary:30000 WhatsApp/Contact +2349159562402 for office address and more information

04/07/2019

WHAT IS THE NUTRITIONAL VALUE OF PRAWNS?

Because of their many nutritional benefits, prawns are considered by a variety of health experts to be among the healthiest foods in the world. Prawns are a great source of high quality protein, and provide some of the most important vitamins and minerals that make up a healthy diet. They are surprisingly low in calories and are made up of extremely healthy cholesterol. In fact, according to the American Journal of Clinical Nutrition, eating prawns is part of a heart healthy diet. And because they are common throughout the world, there are healthy prawn dishes within almost every style or type of cuisine.

Eating prawns regularly will provide the following nutritional benefits:

Eating prawns provides a complete protein, which means it includes all nine amino acids in the right proportion for the body to function properly. In fact, 100 grams of prawns contains about 25 grams of protein, approximately the same as a similar amount of chicken or beef.
Prawns are extremely low in calories. The same 100 grams of prawns contains only about 115 calories. Chicken contains about twice as much and beef three times as much.
While prawns contain higher than average amounts of cholesterol, they do not lead to higher cholesterol levels in the body due to their healthy fat profile. This is because they contain almost three times more Omega 3 Fatty Acid than they do Omega 6 Fatty Acid. Studies have shown that foods with high amounts of Omega 3 are associated with reduced risk of heart attacks and lower blood pressure. In fact, the cholesterol contained in prawns is vital for a healthy diet.
Prawns are a great source of Vitamins B-6, B-12 and Niacin, which help the body produce energy, build muscle and replenish red blood cells.
Prawns contain significant amounts of iron, a mineral that is essential for the body to effectively distribute oxygen. And because it is in only a few types of food, iron deficiencies that cause severe exhaustion are surprisingly widespread, especially for women.
Prawns are a rich source of selenium, one of the most effective antioxidants at maintaining healthy cells. They also contain high levels of Zinc, which is important to develop a healthy immune system
Eating prawns helps build strong bones because they contain phosphorous, copper and magnesium.
It is important to note that a small percentage of people have a strong allergy to prawns, so if you find that you react negatively you should immediately contact a doctor. The healthiest ways to cook prawns are to steam, boil, bake or grill them. And because of their relatively neutral taste profile, prawns make up the base protein in an extremely diverse set of healthy and tasty meals.

04/07/2019

HEALTH BENEFITS OF CRAWFISH

Crawfish is packed with high-quality protein. A 5-ounce serving of crawfish contains close to 25 grams of protein.
Crawfish are low in fat and contain only trace amounts of carbohydrates.
Crawfish are high in B Vitamins and minerals such as Calcium, Magnesium, Iron, Zinc and Phosphorous.
A 3-ounce serving of cooked crawfish contains 70 calories and 14 grams of protein.

MORE FACTS ABOUT CRAWFISH

The average person eats 3 lbs. of boiled crawfish, which equals approximately 6-8 oz. of meat; 6-7 lbs. of crawfish is approximately 1 lb. of crawfish meat.
Boiled crawfish are approximately 15 percent meat.
When you suck the heads, you’re actually getting some of the fatty organ surrounding the brain that absorbs the flavor.
It’s a good idea to soak the crawfish before boiling to wash off silt and mud, but you can skip the added salt bath. Purging crawfish by bathing them in a salty brine doesn’t actually expel more mud.
Like some seafood, crawfish is high in cholesterol. A 5-ounce serving contains close to 200 milligrams. The USDA recommends no more than 300 milligrams per day.

12/03/2019

What to know about "African Velvet Tamarind"

Popularly known as Awin in Yoruba, Icheku in Igbo and Tsamiyar kurm in Hausa, African velvet tamarind English. You love the fruit but probably know nothing about it’s health benefits.
HERE IT IS:

Malaria: According to research, the leaf extract inhibits the growth of plasmodium falciparum which causes malaria therefore, taking a decoction can cure malaria.

Treats Ulcer and Prevents Hypertension: The leaf extract of velvet tamarind has the ability to increase gastric mucus secretion. Therefore, a decoction of the leave can be a remedy for gastric ulcer. The leafs are also highly diuretic-promotes the production of urine, making it easier for the heart to pump blood hence, reducing the risk of hypertension.

Anti-inflammatory and Anti-microbial Properties: The fruit pulp contains abundant vitamin C which fights against microbial infections. The stem bark has the ability to reduce inflammation in bronchial tubes that arises due to bronchitis.

Improves Oral hygiene and cures Tooth ache: The stem used as chewing stick (indigenous tooth brush) contains saponin which adds cleaning effect to the teeth and at the same time removes plaques and caries on the teeth of users. The stem bark decoction is also used to treat.

Reliefs Menstrual Cramp and stops Diarrhoea: The stem bark extract has significant analgesic property hence, can be used to reduce menstrual pain. You can take it along with papaya leaf, salt and water to work effectively. It can also stop diarrhoea.

Jaundice and Diabetes Management: A decoction of velvet tamarind leafs is used in preparing medicinal solution for curing jaundice. It also lowers blood sugar and increases insulin sensitivity hence, can be used to treat diabetes.

Hemorrhoids (pile): Piles are swollen veins in the an*l canal caused by too much pressure in the pelvic and re**al areas and while not life threatening, these veins can be very painful. A study performed on ethanolic leaves extract of velvet tamarind showed it to be beneficial for pile treatment.

Velvet Tamarind increases the Antioxidant Capacity of the body: Oxidative damage which involves free radicals – highly reactive molecules with unpaired electrons, is believed to be one of the mechanisms behind ageing and many diseases. The abundance of antioxidants in the leaves helps protect the human body from damage caused by these free radicals when taken.

Improves lactation and checks private part infections: A review of several studies has concluded that chewing the fruit pulp increase secretion of milk as well as check infections.

Treats Scurvy and Wounds: The fruit pulp has high ascorbic acid content which is an anti-scurvy vitamin hence used as food supplement. Tender leaves of velvet tamarind, when squeezed and applied on wounds, stimulates the growth of healthy skin and protects the wounds against germs and moisture.

... All about healthy food

06/08/2018

Have you wondered why people eat Crayfish?
Tiny in size and very expensive? 🤔

The presence of crawfish indicate that the waters they are in are relatively clean, since they rarely live in waters that are polluted. Crawfish, also called crawdads or crayfish, look like tiny lobsters and are typically between 3 inches and 6 inches long. They are a low-fat source of protein and essential vitamins and minerals.

A 3-ounce serving of cooked crawfish contains 70 calories and 14 grams of protein along with trace amounts of fat and carbohydrates. It also contains 115 milligrams of cholesterol, which is 40 percent of the recommended daily limit of 300 milligrams for cholesterol for healthy people. People with heart disease or high cholesterol need to limit their daily cholesterol intake to less than 200 milligrams.

When you eat a serving of crawfish, you get 30 percent of the daily value for vitamin B-12, 10 percent of the DV for niacin and folate and 4 percent of the DV for riboflavin, thiamine and vitamin B-6. These B vitamins are essential for nervous system function, turning the food you eat into energy and keeping your liver, eyes, skin and hair healthy.

Crawfish are a good source of phosphorus, providing 25 percent of the DV per serving. A 3-ounce serving also provides you with 10 percent of the DV for zinc, 8 percent of the DV for magnesium, 6 percent of the DV for calcium and 4 percent of the DV for iron. Phosphorus and magnesium help your body create and store energy, strengthen bones and teeth and assist with muscle and nerve function. Zinc makes it possible for you to smell and taste, assists with wound healing and immune function and the formation of DNA and protein.

Purchase crawfish that are either frozen, cooked or alive. Cooked crawfish should be bright red in color. Cook crawfish the same way you would cook lobster, with boiling being one of the most common methods. Use your hands to pick out the meat from the little shells, especially the tails and larger claws. Some people also suck out the head when eating crawfish.

Nutrition Tips

21/09/2016

Good quantity and tasty Crayfish, African Mango seed ( Ogbono), Stockfish etc.

Ukmauricefoodsupplies Will serve you better
Phone: 07035915591
Email: Ukmauricedy@gmail.com

Your satisfaction is Our Utmost

21/09/2016

What You need to know about Stockfish

How often do you eat stockfish? Do you have any substitute for stockfish? Did you know that stockfish is a high protein, low fat food that contains most essential nutrients needed for the body? Well, let’s see some winning facts we can tap from this article on what stockfish (Atlantic cod) is all about and what we can gain from eating this nutritious fish.

Just a little bit of story about this fish, let me just quickly mention that there is no complete traditional African soup especially the Igbo part of Nigerian soup that is not prepared with dried stockfish. Any local soup without some bits of dried stockfish is always deemed incomplete in this part of the globe. In fact, including the dried stockfish seems to be a norm and long-lasting tradition passed on from one generation to the other.

Well, apart from being acknowledged as a long-standing tradition that appears to have been passed on from fore generations, its wide acceptance can equally be attributed to the distinctive taste obtained from this highly tasty and flavourful fish. The interesting part of this tradition is that this type of fish does not thrive in this part of the globe and as the name “Atlantic cod” suggests, it thrives mainly in the Western oceans such as the Atlantic ocean, Pacific ocean etc. But notwithstanding, the Igbos tend to eat this fish even far more than the people living in the continents where the fish is being captured from.

Stockfish is among the list of the foreign food products that are usually distributed across the country and this fish has been reported to be packed with several nutritional benefits, which support why it is essential to regularly include it in our diets. But it is just saddening that only barely few individuals are familiar with the importance of this great fish.

Benefits of Stockfish (Codfish)

1. Prevention of Cancer Growth
Researchers reveal that Cod fish has protective power against cancer caused as a result of metastasis. Metastasis is caused as a result of high intake of omega-6 fatty acids, however consuming high fish oil such as cod fish oil is ideal for preventing the growth of cancer cells found in breast cancer and colon cancer. Cod stockfish oil is equally essential for preventing cachexia caused by cancer due to its anti-cancer properties.

2. Culinary Purposes
Dried stockfish is used in combination with other ingredients for preparing assorted dishes such as soup, stew and other side dishes like ngwongwo, ukazi, nkwobi, ugba na Okporoko. Dried stockfish is a popular fish for preparing soups especially in Nigeria. Dried stockfish usually comes either as heads, whole fish, backbones or cutlets. Netherlands also use stockfish for preparing broodje bakeljauw, Vicenza uses stockfish for preparing an Italian dish known as baccalà alla vicentina and Croatia prepares bakalar with stockfish.

3. Promotes Cognitive Functioning
The anti-inflammatory abilities and the presence of omega-3 fatty acids in cod stockfish make this fish ideal for boosting the cognitive functioning of the brain, memory and concentration.

4. Nutritional Benefits of the Stockfish
Okporoko is an excellent source of several vitamins, minerals and nutrients which are vital for the healthy functioning of the human body. They include; protein, omega-3 fatty acids, vitamin B, iron and calcium.

5. Regulates the Cholesterol Level
Cod stockfish oil is an excellent source of low-fat protein and omega-3 fatty acids which are essential for maintaining good HDL cholesterol as well as for reducing the risk of heart diseases such as heart attacks.

6. Weight Management
Cod stockfish contains low-caloric value thus eating the fish helps an individual to maintain a balanced weight. Moreover, stockfish makes someone to easily feel full and satisfied thereby indirectly helping such individual to reduce the caloric intake. To reduce high caloric intake in fresh or frozen stockfish, either poach, grill or bake the fish. Better still, you can go with the dried stockfish. Refrain from frying or smoking the stockfish as studies reveal that consuming smoked fish is a contributing factor to stomach cancer.

Eat wisely, Stay healthy!!!

Ukmauricefoodsupplies

21/09/2016

Health Benefits Of African Bush Mango Seed (Ogbono) You Should Know

African Bush Mango Seed popularly known as Ogbono has its botanical name as Irvingia gabonensis and is also called wild African mango or bush mango. The Igbo people of Nigeria call it Ogbono.

Ogbono which is called “Apon” by the Yoruba people of Nigeria is indigenous to the humid forest zone of northern Angola, including Congo, DR Congo, Nigeria, Côte d’Ivoire and south-western Uganda but is planted in parts of southern Cameroon, Ghana, Togo and Benin.

The tree which is present in the tropical wet and dry climate zone grows naturally in canopied jungle, gallery forests and semi-deciduous forests and produces edible mango-like fruits,which are specially valued for their fat and protein-rich nuts.
The fruits can be eaten fresh, processed into jelly, jam, juice and sometimes even wine. The pulp has also been used to prepare black dye for cloth coloration. Compared to the seed, the fruit is only a tiny resource.

The seed, which is the Ogbono nut can also be eaten raw or roasted but they are mostly pounded into butter or a chocolate-like block. Ogbono seeds can be pressed to produce an edible oil or margarine which is used for cooking.

The oil can also be processed further into soap, cosmetics or pharmaceuticals. The pressed cake can be used as cattle feed or grounded/crushed and used as thickening and flavouring agent in soups and stews.

ogbono seed

In Nigeria, the seed is popular for making soup. Ogbono soup also known as Draw soup because of its slippery nature helps lumps of solid food slide down the throat to the stomach.

While some people like their Ogbono soup plain, with no added vegetables, others prefer it with some vegetable in it. A third group love their Ogbono soup with Okra, while some people would add Egusi to it.

Several research and studies have shown that ogbono Seed or kernels contains about 18 amino acids and is a good source of nutrients, vitamins and minerals such as calcium, magnesium, potassium, sodium, phosphorus and iron.

Further research revealed that the fibre content of the seed improves bowel function and aids detoxification pathways.

The Research also showed that the seeds have beneficial effects on diabetes and obesity as well as in lowering cholesterol, and increasing antioxidant and gastrointestinal activity.

According to the research, consuming ogbono would help with the following:

Aids Weight Loss:

Ogbono aids weight loss by increasing the levels of leptin in the body, a hormone that reduces appetite and by inhibiting an enzyme called glycerol3phosphate dehydrogenase, which reduces the amount of blood sugar converted to fat.

Reduces Cholesterol Level:
Due to its contents, ogbono is not only good for weight loss, it may also serve as a great food to help control diabetes and ward off high cholesterol and the development of atherosclerosis.

Helps In Body Building:

Ogbono seed is also rich in protein which is good for body building. As earlier mentioned, the seed contains vitamins and minerals which are good for the body. It contains thiamine, riboflavin and niacin. The approximate fatty acid composition is myristic acid 33-70 per cent, laureic acid 20-59 per cent, oleic acid 1-11 per cent, palmitic acid 2 per cent and stearic acid 1 per cent. The contained amino acids are reasonably balanced for human nutrition. Since lysine, tryptophan, valine, threonine, isoleucine and phenylalanine have high concentrations in the seed, first limiting amino acids are methionine and cysteine.

So when next you are eating your Ogbono soup, just know you are eating yourself into good health. And for those who don’t eat ogbono, well, you are missing out…

21/09/2016

How Rich is African Mango seed
Commonly Known as Ogbono Seed

Research on African mango shows beneficial effects for weight loss, helps with cholesterol, diabetes and obesity and as an antioxidant. It also shows help with gastro intestinal activity. Lets find out more. African
bush Mango is also know as African wild mango, Irvingia, Dika (dikanut, dikabread tree), Odika, Ogbono, Sweet bush mango, Bush mango and Iba-tree. Several studies have assessed the chemical properties of the kernels or seeds in African mango. 18 amino acids were identified in fresh African mango seeds, as well as being shown to contain a good source of nutrients, vitamins and minerals such as calcium, magnesium, potassium, sodium, phosphorus and iron.

The fibre content provides bulk, improving bowel function and aiding detoxification pathways. The main areas of interest are African mango seeds beneficial effects on diabetes and obesity as well as in lowering cholesterol, and increasing antioxidant and gastrointestinal activity.

Researchers observed low incidences of obesity, diabetes, and related diseases in a particular region of Africa. Further research revealed the people of this region used Irvingia as a soup thickener an average of ten times per week. Eventually, this led to the development of a bush mango Extract.
Specifically, bush mango may help to:

1. Assist with weight loss. In a study of 40 obese Cameroonian patients done in 2005, significant decreases in body weight, total cholesterol, LDL, or “bad” cholesterol, and triglycerides were observed by the end of the 10-week study. A 2008 study indicated similar results with lower dosages of bush mango. (

2. Reduces serum cholesterol levels:
In addition to weight loss, the 2008 study indicates levels of LDL fell 27% after 10 weeks. An earlier study showed a 45% reduction of LDL and a 46% increase in HDL, or “good” cholesterol. In addition, studies indicate reduced total cholesterol and triglyceride levels. (1-3)

3. Total plasma glucose level:
In a 1990 study, eleven Type II diabetics were given four grams per day of bush mango supplement for four weeks. The patients showed an increase in Enzyme activity and a decrease in plasma glucose levels. (4-5)

4. Treat bacterial and fungal infections.
Six species of bacteria and three species of Candida fungus were treated with an alcohol extract from the bark of the bush mango tree.The extract prevented the growth of microorganisms and suggested bush mango may be used to treat bacterial and fungal infections; however, human studies are needed.

5. Relieve pain.
Water and alcohol extracts from bush mango bark were used to test analgesic, or pain-relieving effects in an animal study. The study provided a pharmacological basis for the use of bush mango as an analgesic; human studies are needed however.

6. Enhance tablet strength and drug-release properties:
When mucilage (the sticky substance found in bush mango seeds) was used as a binding agent in tablets, the tablets exhibited decreased tensile strength and increased brittleness compared to gelatin tablets. The tablets also had higher dissolution and disintegration times suggesting that bush mango mucilage may be a useful binding agent in achieving tablet drug release properties.
Bush mango seed is also rich in protein and for body building.

21/09/2016

It’s crawfish season in Louisiana, which means it’s time for the traditional crawfish boil. Besides being great to eat, Louisiana’s favorite crustacean and a staple of Southern cuisine, there are some impressive health benefits of crawfish. Low in calories, Louisiana Wild crawfish are a low-fat source of protein, essential vitamins and minerals, and they have nearly half the calories of roasted, skinless chicken breast.

The Importance of Crayfish (Crawfish)

Crawfish look like tiny lobsters and are typically between 3 inches and 6 inches long. Crawfish inhabit freshwater lakes and streams, and the presence of crawfish indicate that the waters they are in are relatively clean, since they rarely live in waters that are polluted.

Wild crawfish are harvested each year from the vast Atchafalaya River Basin, and approximaHealth_benefits_of_crawfish_Deanies_Seafood_Restaurant_New_Orleans_best_seafood_restaurant.jpgtely 184,000 acres of culture ponds in Louisiana are used to produce more than 100 million pounds of live crawfish annually.

A myth about crawfish was recently dispelled. Louisiana State University’s AG Center conducted a food safety study that determined that there is no correlation between boiled crawfish with straight tails and foul crawfish, so curled crawfish tails or straight, enjoy! (Do avoid crawfish that is mushy, as that is more likely to be spoiled.)

Health benefits of Crawfish

Crawfish is packed with high-quality protein. A 5-ounce serving of crawfish contains close to 25 grams of protein.
Crawfish are low in fat and contain only trace amounts of carbohydrates.
Crawfish are high in B Vitamins and minerals such as Calcium, Magnesium, Iron, Zinc and Phosphorous.
A 3-ounce serving of cooked crawfish contains 70 calories and 14 grams of protein.

More Facts about Crawfish

The average person eats 3 lbs. of boiled crawfish, which equals approximately 6-8 oz. of meat; 6-7 lbs. of crawfish is approximately 1 lb. of crawfish meat.
Boiled crawfish are approximately 15 percent meat.
When you suck the heads, you’re actually getting some of the fatty organ surrounding the brain that absorbs the flavor.
It’s a good idea to soak the crawfish before boiling to wash off silt and mud, but you can skip the added salt bath. Purging crawfish by bathing them in a salty brine doesn’t actually expel more mud.
Like some seafood, crawfish is high in cholesterol. A 5-ounce serving contains close to 200 milligrams. The USDA recommends no more than 300 milligrams per day.

14/09/2016

Crayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crayfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten.

Claws of larger boiled specimens are often pulled apart to access the meat inside. Another favourite is to suck the head of the crayfish, as seasoning and flavour can collect in the fat of the boiled interior.[1]

A common myth is that a crayfish with a straight tail died before it was boiled and is not safe to eat. In reality, crayfish that died before boiling can have curled tails as well as straight, as can those that were alive, and may very well be fine to eat. Boiled crayfish which died before boiling are safe to eat if they were kept chilled before boiling and were not dead for a long time. (This does not mean that a sack of crayfish that are all dead should be boiled.) A much better test than the straight tail as to the edibility of any crayfish is the tail meat itself; if it is mushy, it is usually an indication that it should be avoided.[2]

Like all crustaceans, crayfish are not kosher because they are aquatic animals that do not have both fins and scales.[3] They are therefore not eaten by observant Jews. During the Middle Ages in Scandinavia, "crayfish were counted among the insects, and that sort of animal nobody would put away in the mouth".

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