Assessment on Level of Viability of Puto Malunggay

Abstract

Puto is the Filipino version of rice cakes and is eaten with savory dishes on accompaniment. Health benefits can be obtained from “malunggay”(Moringa oleifera) and sardines. The researchers made puto with malunggay and sardines filling. The respondents used experimental research design and simple random techniques. The data were obtained through survey questionnaires. Percentage and weighted mean were the statistical tools used. In terms of the taste, the respondents obtained a weighted mean of 3.05, with the verbal interpretation of agree(A). In terms of aroma, the respondents had a weighted mean of 3.48, 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 competitiveness, the respondents obtained a weighted mean of 3.77, 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 composition, the respondents obtained a weighted mean of 3.51, with the verbal interpretation of A. Based on the findings, the teachers recommended that we can add toppings and think of other ways to integrate sardines in our puto. The students suggested lessening the fishiness of the sardines in our puto. The researchers concluded that the difference between Grade 12 Home Economics Strandstudentsand teachers was not significant. The researchers found out that respondents said that our product can compete in the market because of its affordable price and nutritional value from the ingredients we used.