Microbiological Content and Proximate Composition of Edible Frogs

Charity Willy-Vidona

Department of Microbiology, Edo State University Uzairue, Edo State, Nigeria.

Willy Barinem Vidona *

Department of Anatomy, Edo State University Uzairue, Edo State, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

Introduction: The frog (Pelophylax esculentus) is an edible frog and its meat is popular in some parts of the world, especially in West African countries. The frog meat has protein nutrient content in the diet. Aim: The aim of this work is to find the microbiological quality and analyze the proximate composite value of Pelophylax esculentus and the objectives are to, isolate and determine the total heterotrophic count of bacteria and fungi associated with the meat, to also analyze and determine their nutritional contents. Methods: Methods involved samples collected and organs of the frog harvested and required parts isolated. Selective/differential media were used for the isolation of the sample. Biochemical characterization of the microorganism and appropriate proximate composition was done. Result: Results indicate the total heterotrophic bacterial count of 7.0x107cfu/g while total fungal, were 5.9x107cfu/g isolated from the gut; 6.8x106cfu/ml, total bacteria count and total fungal count of 5.2x106cfu/ml was from the skin while 7.3x106cfu/ml and 4.5x106/ml total bacteria and fungal count respectively from the mouth. The various bacteria and fungi isolated from the samples includes; Vibrio parahaemolyticus., Vibrio cholera. Shigalla.spp., Salmonalla spp., Escherichia coli., Staphylococcus spp., Bacillus spp., Klebsiella spp., Pseudomonas spp., and also fungal isolates includes; Aspergillus spp., Penicillium spp., Candida spp., Cryptococcus spp. While the Proximate Composition indicates; protein (45.06%), moisture (40.27%), ash (5.70%), carbohydrate (3.00%), fat (2.55%), and fibre (3.42%) respectively. Conclusion: This frog species is a very good source of protein as a meat delicacy compared to some other animal meat. Hence, it can be recommended in the diet of people lacking protein, especially where other animal meat is scarce or expensive. Based on some species of microorganisms discovered during the study that can pose as a threat to human health/life, hence the meat needs proper cooking and handling before consumption.

Keywords: Microbial quality, edible frog, proximate composition, microbial counts, isolation


How to Cite

Willy-Vidona, C., & Vidona , W. B. (2024). Microbiological Content and Proximate Composition of Edible Frogs. Asian Journal of Food Research and Nutrition, 3(2), 202–210. Retrieved from https://journalajfrn.com/index.php/AJFRN/article/view/124

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