Abstract

This study is the first to comprehensively investigate the chemical and nutritional compositions of the edible portions, skin and meat of the Blunt-headed burrowing frog (Microhylidae; Glyphoglossus molossus), a potential alternative protein source consumed domestically in several Asian countries. Significant differences in total nitrogen, fat, cholesterol, ash, and fiber were found between the two portions (p<0.05). Frog skin contained a greater total nitrogen (24.63%) than meat (16.13%) (p<0.05). Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) revealed distinct protein patterns in each fraction, with sarcoplasmic as the most prevalent in frog meat (38.21%) and stroma in frog skin (85.86%). Frog meat had 10-fold higher cholesterol levels (65.33 mg/100 g) than in the skin. The meat portion also exhibited 2-fold higher total nucleotides, with greater contents of adenosine 5′-triphosphate (ATP), adenosine 5′-diphosphate (ADP), adenosine 5′-monophosphate (AMP), inosine 5′-monophosphate (IMP), and guanosine 5′-monophosphate (GMP) compared to skin, indicating stronger umami taste attributes (p<0.05). Putrescine was the most abundant biogenic amine in skin, while spermidine was in meat. Both portions were less allergenic and safe for consumption due to low histamine content. Thus, the edible portions exhibited varying levels of key components, reflecting distinct nutritive profiles and sensory characteristics. These findings provide primary information for raising consumer awareness towards domestic consumption and the potential of conservation initiatives by the stakeholders.