Production of flour made from bullfrog’s meat and bone

Abstract Bullfrog meat marketed in Brazil has been gaining ground among the population due to its soft flavor, low calorie content, and high protein content. It is recommended for treating gastrointestinal and allergic diseases. This study aims to maximize the use of bullfrog carcass by applying a heating technology that enables the use of bones in gastronomy, which contain high calcium bioavailability, and represent about 40% of the product’s total weight. A meat-and-bone flour called Low Cost Alternative Food has been developed, which, in addition to being functional and rich in protein an...