Based on the findings, the teachers recommended that we can add toppings and think of other ways to integrate sardines in our puto. In terms of composition, the respondents obtained a weighted mean of 3.51, with the verbal interpretation of A.
In terms of the nutritional value, the respondents obtained a weighted mean of3.72, with the verbal interpretation of A. In terms of competitiveness, the respondents obtained a weighted mean of 3.77, with the verbal interpretation of A. In terms of presentation, the respondents obtained a weighted mean of 3.53, with the verbal interpretation of A. In terms of aroma, the respondents had a weighted mean of 3.48, with the verbal interpretation of A. In terms of the taste, the respondents obtained a weighted mean of 3.05, with the verbal interpretation of agree(A). Percentage and weighted mean were the statistical tools used. The data were obtained through survey questionnaires. The respondents used experimental research design and simple random techniques. The researchers made puto with malunggay and sardines filling. Health benefits can be obtained from “malunggay”(Moringa oleifera) and sardines. Talipan, Pagbilao, Quezon (042) 731-1915 (tf) 710-3915 RizalĬabrera Rd.Puto is the Filipino version of rice cakes and is eaten with savory dishes on accompaniment. San Jose City, Nueva Ecija (045) 982-4439 Jose del Monte Meycauayan City, Bulacan (044) 234-0121 City Mabalacat City, Pampanga (045) 402-7534 City Tuguegarao City, Cagayan (078) 304-7767 III (Central Luzon) (OIC-Assistant Regional Director) DivisionĪssistant Schools Division Superintendent/sīgy.
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