OPTIMIZATION OF SWEET POTATO IPOMOEA BATATAS FLOUR IN

MUFFIN MAKING

A Thesis Presented to the

Faculty of the College of Nutrition and Food Science
Polytechnic University of the Philippines
Sta. Mesa, Manila

In Partial Fulfillment of the

Requirements for the Degree of
Bachelor of Science in Food Technology

Presented by:
Estipona, Jona L.
Paraiso, Kristy P.
Rufino, Ma. Ivy M.
Ruiz, Rona G.
Villanueva, Jennifer G.
BSFT IV-IN

April 2008
 Polytechnic University of the Philippines
COLLEGE OF NUTRITION AND FOOD SCIENCE
DEPARTMENT OF FOOD TECHNOLOGY
Sta. Mesa, Manila

CERTIFICATE OF ORIGINALITY

We hereby declare that this thesis entitled “Optimization of Sweet Potato Flour in
Muffin Making” is our own and that, to the best of our knowledge and belief, contains no
material previously published or written by another person nor material which to a
substantial extent had been accepted for the award of any degree or diploma of any
university or other institution except due acknowledgement is made in the text.

We also declare that the intellectual content of this thesis is the product of our
own work, even though we may have received assistance from others on style,
presentation and language expression.

Proponents:

____________________ _____________________
Jona L. Estipona Kristy P. Paraiso

____________________ _____________________
Ma. Ivy M. Rufino Rona G. Ruiz

____________________
Jennifer G. Villanueva
 Polytechnic University of the Philippines
COLLEGE OF NUTRITION AND FOOD SCIENCE
DEPARTMENT OF FOOD TECHNOLOGY
Sta. Mesa, Manila

ENDORSEMENT

In partial fulfillment of the requirement for the award degree of Bachelor of

Science and Technology, this undergraduate thesis entitled “Optimization of Sweet Potato

Flour in Muffin Making” prepared and submitted by Jona L. Estipona, Kristy P. Paraiso,

Ma. Ivy M. Rufino, Rona G. Ruiz and Jennifer G. Villanueva is recommended for

acceptance an approval.

Panel of Evaluators

_______________________ _________________________

Liza Yonzaga Maria Christine Santos

CRITIC / MEMBER CRITIC / MEMBER / STATISTICIAN

 Polytechnic University of the Philippines
COLLEGE OF NUTRITION AND FOOD SCIENCE
DEPARTMENT OF FOOD TECHNOLOGY
Sta. Mesa, Manila

CERTIFICATE OF APPROVAL

The thesis attached entitled “Optimization of Sweet Potato Flour in Muffin

Making” prepared and submitted by Jona L. Estipona, Kristy P. Paraiso, Ma. Ivy M.
Rufino, Rona G. Ruiz and Jennifer G. Villanueva in partial fulfillment of the requirement
for the degree of Bachelor of Science in Food Technology is hereby accepted.

_______________________
Prof. Elvira Labartine
Thesis Adviser

_______________________
Prof. Ana Maria Espiritu
Chairperson Food Technology Department

Approved in partial fulfillment of the requirement for the degree of Bachelor of Science
in Food Technology

_______________________
Prof. Ma. Esperanza SJ. Lorenzo
Dean, College of Nutrition and Food Science
 ACKNOWLEDGEMENT

The authors acknowledge with gratitude the invaluable assistance extended and

the inspiration afforded to them by many people. For without their compassionate and

humane gestures, this humble work would not have been possible.

First of all, the authors are highly in dept to the Lord, Almighty, for hearing the

prayers and for giving them wisdom, knowledge, physical health and guided destiny.

The writers express this performed appreciation and thanks to our beloved

parents, Mr. and Mrs. Estipona, Mr. and Mrs. Paraiso, Mr. and Mrs. Rufino, Mr. and Mrs.

Ruiz and Mr. and Mrs Villanueva, who was responsible for the financial support and for

being an inspiration to pursue this study.

Special thanks and gratitude to Professor Elvira Labartine, our dearest thesis

adviser, who was responsible for the deep assistance and patience in guiding the authors

to finish their entire study.

Lastly, gratefulness and thanks are due to their fellow students and friends for

their encouragement and assistance served as the basic step in giving the authors a chance

to pursue their study.

 TABLE OF CONTENTS
Page
Title i
Certificate of Originality ii
Endorsement iii
Certificate of Approval iv
Acknowledgement v
Table of Contents vi
Abstract vii
List of Tables viii
List of Figures ix
Appendices x

CHAPTER 1: INTRODUCTION 1
1.1 Objectives 1
1.1.1 General Objectives 1
1.1.2 Specific Objectives 1
1.2 Hypothesis 2
1.2.1 Null 2
1.2.2 Alternative 2
1.3 Significance of the Study 3
1.4 Assumption 3
1.5 Scope and Limitation 3
1.6 Definition of Terms 4-6

CHAPTER II: REVIEW OF RELATED LITERATURE 7

2.1 Sweet Potato 7
2.1.1 History 7
2.1.2 Scientific Classification 8
2.1.3 Appearance, Shape and Variety 8
2.1.4 Nutritional Highlights 8
 2.1.4.1 Sweet Potatoes are Good Source of Potassium 8-9
2.1.4.2 Sweet Potatoes are Good Source of Pyridoxine 9
2.1.4.3 Vitamin C is a Good Anti-Oxidant 9
2.2 Compositions of Raw Sweet Potato, Sweet Potato Flour and
Sweet Potato Muffin 10
2.2.1 Fiber 10
2.2.1.1 Importance 10
2.2.1.2 Benefits 10
2.2.1.3 Two (2) Types of Dietary Fiber 11
2.2.2 Proteins 11
2.2.3 Carbohydrates 12
2.2.4 Vitamin 12
2.2.5 Calcium 12
2.2.6 Fats 13
2.2.7 Riboflavin 14
2.2.8 Niacin 14
2.2.9 Phosphorus 15
2.2.10 Ash 15
2.2.11 Starch 15
2.2.11.1 Starch in Food 15-19
2.2.12 pH 19
2.2.13 Yeast and Molds 20
2.2.13.1 Yeast 20
2.2.13.2 Molds 20
2.3 Flour 22
2.3.1 History 21
2.3.2 Definition 21
2.3.3 Types of Flour 22
2.3.3.1 Wheat Flour 22
2.3.3.2 All-purpose or Plain Flour 23
2.3.3.3 Bleached Flour 23
 2.3.3.4 Bromate Flour 24
2.3.3.5 Cake Flour 24
2.3.3.6 Graham Flour 24
2.3.3.7 Pastry Flour or Cookie Flour or Cracker Flour 24
2.3.3.8 Self-Rising or Self-Raising Flour 25
2.3.3.9 Durum Flour 25
2.3.4 Other Flour 26
2.3.4.1 Corn Flour 26
2.3.4.2 Rye Flour 26
2.3.4.3 Rice Flour 26
2.3.4.4 Noodle Flour 27
2.3.4.5 Buckwheat Flour 27
2.3.4.6 Chestnut Flour 27
2.3.4.7 Chickpea Flour 27
2.3.4.8 Teff Flour 27
2.3.4.9 Atta Flour 27
2.3.4.10 Tang Flour 28
2.3.4.11 Glutinous Rice Flour 28
2.3.4.12 Peasemeal or Pea Flour 28
2.3.4.13 Bean Flour 28
2.3.4.14 Potato Flour 28
2.3.4.15 Amaranth Flour 28
2.3.4.16 Nut Flour 29
2.3.5 Flour Type Numbers 29
2.3.5.1 German Flour Type Numbers 29
2.3.5.2 French Flour Type Numbers 29-30
2.3.6 Flour Production 31
2.3.7 Flour Products 32
2.3.8 Flour Contamination 32
2.4 Bread 33
2.4.1 Usage 33
 2.4.2 Etymology 34
2.4.3 History 34
2.4.4 Types 35
2.4.5 Composition and Chemistry 35
2.4.5.1 Formulation 35
2.4.5.2 Flour 36
2.4.5.3 Liquids 37
2.4.5.4 Leavening 37
2.4.5.4.1 Chemical Leavening 38
2.4.5.4.2 Yeast leavening 38-39
2.4.5.4.3 Sourdough 39-41
2.4.5.4.4 Steam Leavening 41
2.4.5.4.5 Bacterial Leavening 42
2.4.5.4.6 Aeration 42
2.4.5.5 Fats or Shortening 42
2.4.5.6 Bread Improvers 43
2.5 Muffin 43
2.5.1 Definition 43
2.5.2 Early History 44
2.5.3 Modern History 45
2.5.4 Types of Muffins 46
2.5.4.1 English Muffin 46
2.5.4.2 Corn Muffin 47
2.5.5 Muffin Paper Cups 47
2.6 Health Benefits and Concerns 48
2.6.1 Aid in Reducing the Risk of Certain Disease 48
2.6.1.1 Asthma 48
2.6.1.2 Atherosclerosis 48
2.6.1.3 Athletic Performance 48
2.6.1.4 Bruising 49
2.6.1.5 Cancer 49
 2.6.1.6 Capillary Fragility 49
2.6.1.7 Cataracts 49
2.6.1.8 High Hymocysteine 50
2.6.1.9 Macular Degeneration 50
2.6.1.10 Night Blindness 51
2.7 Studies Conducted Previously 52
2.8 Functional Properties of Sweet Potato and Sweet Potato Flour 53-54
2.9 Conceptual Framework 55

CHAPTER III: METHODOLOGY 56

3.1 Box and Behnken Design 56
3.2 Materials 59
3.3 Utensils 62
3.4 Process in Making Sweet Potato Flour and Muffin 63
3.5 Methods of Evaluation 66
3.6 Subjective Evaluation 66
3.7 Objective Evaluation 69
3.7.1 Microbial Analysis 69
3.7.1.1 Yeast and Mold Count 69
3.7.1.2 pH 69
3.7.2 Proximate Analysis 70
3.7.2.1 Ash 70
3.7.2.2 Moisture 70
3.7.2.3 Crude Protein 71
3.7.2.4 Crude Fat 71
3.7.2.5 Total Carbohydrates 72
3.8 Cost Evaluation 72-73
3.9 Data Analysis and Evaluation 74
3.9.1 Steps in Anova 74
CHAPTER IV: RESULTS AND DISCUSSION 75
4.1 Effect of Sweet Potato Flour on the Acceptability of Muffin Making 75
4.2 Acceptability of Evaluation using Hedonic Rating Scale 75
4.2.1 Color 76
4.2.2 Texture 77
4.2.3 Taste / Flavor 78
4.2.4 Tenderness 79
4.2.5 Odor / Aroma 80
4.2.6 Firmness 81
4.2.7 General Acceptability 82
4.3 Microbial Analysis Result 84
4.3.1 Yeast and Mold Count 84
4.3.2 pH 85
4.4 Proximate Analysis Result 85
4.4.1 Ash 85
4.4.2 Moisture 85
4.4.3 Protein 86
4.4.4 Fat 86
4.4.5 Carbohydrates 86
4.4.6 Moisture 87

CHAPTER V: CONCLUSION AND RECOMMENDATION 101

5.1 Conclusion 101
5.2 Recommendation 101

CHAPTER VI: BIBLIOGRAPHY 103

 LIST OF TABLES:
Table 1: This table shows the Protein and Ash Content of Flours 31
Table 2: Studies Conducted Previously 52
Table 3: Functional Properties of Sweet Potato 53
Table 4: Functional Properties of Sweet Potato Flour 54
Table 5: Camote Flour, Fat and Cake Flour 57
Table 6: Coded Samples of Camote Flour, Fat and Cake Flour 57
Table 7: Uncoded Samples of Camote Flour, Fat and Cake Flour 58
Table 8: Raw Materials needed, Quantity, Unit and Specification of the materials 59
Table 9: Utensils and Equipments 62
Table 10: Cost Analysis of Sweet Potato Flour 72
Table 11: Cost Analysis of Sweet Potato Muffin 73
Table 12: Yeast and Mold Analysis Result 84
Table 13: pH Analysis Result 85
Table 14: Ash Analysis Result 85
Table 15: Moisture in Sweet Potato Muffin Analysis Result 85
Table 16: Protein Analysis Result 86
Table 17: Fat Analysis Result 86
Table 18: Carbohydrates Analysis Result 86
Table 19: Moisture in Sweet Potato Flour Analysis Result 87
 LIST OF FIGURES:
Figure 1: Conceptual Framework 55
Figure 2: Box and Behnken Design 56
Figure 3: Raw Sweet Potato 59
Figure 4: Cake 59
Figure 5: Sugar 60
Figure 6: Baking Powder 60
Figure 7: Salt 60
Figure 8: Egg 60
Figure 9: Milk 61
Figure 10: Butter 61
Figure 11: Muffin 61
Figure 12: Process Flow of Sweet Potato Muffin 63
Figure 13 Flow Chart of Sweet Potato Muffin 68
Figure 14: Graph of Color in Hedonic Rating Scale 76
Figure 15: Graph of Texture in Hedonic Rating Scale 77
Figure 16: Graph of Taste / Flavor in Hedonic Rating Scale 78
Figure 17: Graph of Tenderness in Hedonic Rating Scale 79
Figure 18: Graph of Odor / Aroma in Hedonic Rating Scale 80
Figure 19: Graph of Firmness in Hedonic Rating Scale 81
Figure 20: Graph of General Acceptability in Hedonic Rating Scale 82
Figure 21: Line graph of Hedonic Rating Scale in General Acceptability of

Sweet Potato Muffin 83

Figure 22: Web graph of the Hedonic Rating Scale 84

Figure 23: Contour Plot of Color in Camote Flour and Cake Flour 88
Figure 24: Surface Plot of Color in Camote Flour and Cake Flour 88
Figure 25: Contour Plot of Color in Camote Flour and Fat 89
Figure 26: Surface Plot of Color in Camote Flour and Fat 89
Figure 27: Contour Plot of Odor / Aroma in Camote Flour and Fat 90
Figure 28: Surface Plot of Odor / Aroma in Camote Flour and Fat 90
Figure 29: Contour Plot Odor / Aroma in Camote Flour and Cake Flour 91
Figure 30: Surface Plot Odor / Aroma in Camote Flour and Cake Flour 91
Figure 31: Contour Plot of Flavor in Camote Flour and Fat 92
Figure 32: Surface Plot of Flavor in Camote Flour and Fat 92
Figure 33: Contour Plot Flavor in Camote Flour and Cake Flour 93
Figure 34: Surface Plot Flavor in Camote Flour and Cake Flour 93
Figure 35: Contour Plot of Firmness in Camote Flour and Fat 94
Figure 36: Surface Plot of Firmness in Camote Flour and Fat 94
Figure 37: Contour Plot of Firmness in Camote Flour and Cake Flour 95
Figure 38: Surface Plot of Firmness in Camote Flour and Cake Flour 95
Figure 39: Contour Plot of Tenderness in Camote Flour and Fat 96
Figure 40: Surface Plot of Tenderness in Camote Flour and Fat 96
Figure 41: Contour Plot of Tenderness in Camote Flour and Cake Flour 97
Figure 42: Surface Plot of Tenderness in Camote Flour and Cake Flour 97
Figure 43: Superimposed region for physical measurement of Sweet Potato Muffin
processed for formulation optimization 100
 APPENDICES
Appendix A: Sample Score Sheet for Hedonic Rating Scale 105
Appendix B: Sample Score Sheet for Qualitative Descriptive Analysis 106
Appendix C: Analysis of Variance for QDA 107
Appendix D: Computed Formulations for ANOVA using HRS 112
Appendix E: Computed Formulations for ANOVA using QDA 126
 ABSTRACT

The main objective of the study is to evaluate the optimization of sweet potato

flour is to evaluate the optimization of sweet potato flour in muffin making. Also to

evaluate the sensory characteristics of the muffin. The raw materials used were of good

quality from sweet peeled potato of Ipomoea Batatas of medium size and yellow color

acquired from the market.

The raw materials used were of good quality fresh sweet potato of Ipomoea

Batatas specie, of medium size and yellow color; cake flour, refined sugar, baking

powder, salt, fresh egg, evaporated milk and butter. The utensils used were knife,

chopping board, utility tray, mixing bowl, weighing scale, ladle, casserole, cookie sheet,

strainer, peeler, oven thermometer, measuring cup (liquid), measuring cup (solid) and

measuring spoon. The utensils were borrowed from PUP Pilot Plant.

The study used three (3) variables the cake flour, sweet potato flour and fat varied

from different quantity to make fifteen (15) formulations. These were subjected to

sensory evaluation consisting of fourteen 14 panelists.

Scoring – color, texture, taste / flavor, tenderness, odor / aroma, firmness and for

general acceptability. All the data needed in color, flavor, firmness, odor/ aroma and

tenderness in the ANOVA (Analysis of Variance) were computed.

Microbial Analysis was undertaken in yeast and mold count. Also, it includes the

pH count, ash, moisture, crude protein and crude fat analysis.

Results of the study showed that the 12th formulations sample is the most

acceptable product for the ten (10) panelists and it was noted that it was because of the

strong flavor of sweet potato.

 The raw materials sweet potato flour, cake flour, sugar, baking powder, salt, egg,

milk and butter were subjected to the procedure stated in figure 3 and were subjected to

sensory evaluation.

As a result in color evaluation, formulation 1, 8, 10 and 13 got the highest mean.

In texture evaluation, formulation 12 got the highest mean. In taste / flavor evaluation,

formulation 1 and 8 got the highest mean. In tenderness evaluation, formulation 12 got

the highest mean. In odor / aroma evaluation, formulation 12 got the highest mean. In

firmness evaluation, formulation 8 and 9 got the highest mean.

With the use of the hedonic rating scale (HRS), it showed that formulation 12 is

the best sample that is most acceptable for the panelist.

Based on the results of the study, the following are hereby given as the proponents

recommendation:

• Further study on the packaging material used and temperature of storage to the

extent of shelf-life of the product.

• Do some physico-chemical analysis on product before and after conducting the

study of the shelf-life of the product.

• It is also recommended to use other variety of sweet potato for further study on

optimization of sweet potato flour in muffin making.

• Decrease the level of Camote Flour to improve the Flavor of the product.

• Decrease the level of Cake Flour and Fat to improve the Tenderness of the

product.
KRISTY PONTILLAS PARAISO
75 Molave St. Proj. 3, Quezon City
Cell no. 0920-6776328
E-mail address: leetamgab_211@yahoo.com

EDUCATIONAL BACKGROUND
2003 – Present POLYTECHNIC UNIVERSITY OF THE PHILIPPINES
Bachelor of Science in Food Technology
Sta. Mesa, Manila

1999 – 2003 QUIRINO HIGH SCHOOL

High School Diploma, March 2003
Molave St. Proj. 3, Quezon City

1993 – 1999 QUIRINO ELEMENTARY SCHOOL

Elementary School Diploma, March 1999
Anonas St. Proj. 2, Quezon City

WORK EXPERIENCE
 April 18 – May 26, 2006
Coca-Cola Bottlers Corp. Inc. Plant 2
Sta. Rosa, Laguna
QA Department (Packaging Area)
o On the Job Trainee

AFFILIATION / S
 Society of Food Technology (SOFT)
Polytechnic University of the Philippines
Sta. Mesa, Manila

PERSONAL DATA
Date of Birth: December 6, 1986
Place of Birth: Quezon City
Age: 21 yrs. Old
Civil Status: Single
Sex: Female
Religion: Christian
Height: 5’3’’
Weight: 103.4 lbs
SEMINARS / TRAINING ATTENDED
 Code of Professional Conduct for Food Technologist
Manila Room, Hasmin Hostel, M. H. Del Pilar Campus, Sta. Mesa, Manila
(February 22, 2005)

 Safety and Quality Key to Product Excellence

Manila Room, Hasmin Hostel, M. H. Del Pilar Campus, Sta. Mesa, Manila
(August 9, 2005)

 Harmonizing Technology with Ecology Concerns

Manila Room, Hasmin Hostel, M. H. Del Pilar Campus, Sta. Mesa, Manila
(March 7, 2006)

 Good Manufacturing Practices

Manila Room, Hasmin Hostel, M. H. Del Pilar Campus, Sta. Mesa, Manila

 Current Trends: Quality Control / Research and Development

Manila Room, Hasmin Hostel, M. H. Del Pilar Campus, Sta. Mesa, Manila

SKILLS
 Computer literate
 Diligent
 Hard working
 Willing to be trained

CHARACTER REFERENCES
 Prof. Teofilo Mejia
Dean, Department of Food Technologist
PUP M.H. Del Pilar Campus, Sta. Mesa Manila
PUP Mabini Campus, Sta. Mesa, Manila

 John Willauer
QA Specialist
Coca Cola Bottlers Corporation Inc.
Sta. Rosa, Laguna
(049) 541-3512
JENNIFER GONZAGA VILLANUEVA
16 Baltazar Street Sto. Tomas, Pasig City
Cell no. 0920-5491250
E-mail address: jennifer_villanueva06@yahoo.com

EDUCATIONAL BACKGROUND
2002 – Present POLYTECHNIC UNIVERSITY OF THE PHILIPPINES
Bachelor of Science in Food Technology
Sta. Mesa, Manila

1998 – 2002 RIZAL HIGH SCHOOL

High School Diploma, March 2002
Caniogan, Pasig City

1992 – 1998 LIBERATO DAMIAN ELEMENTARY SCHOOL

Elementary School Diploma, March 1998
Sta. Cruz, Pasig City

AFFILIATION / S
• Society of Food Technology (SOFT)
Polytechnic University of the Philippines
Sta. Mesa, Manila

WORK EXPERIENCE
April 18 – July 31, 2006
Butterkrust Inc.
San Juan, Metro Manila
(Cake Department)
 On the Job Trainee

SKILLS
• Computer literate
• Hard working
• Willing to be trained

PERSONAL DATA
Date of Birth: April 23, 1985
Place of Birth: Unisan, Quezon
Age: 22 yrs. Old
Civil Status: Single
Sex: Female
Religion: Catholic
Height: 5’5’’
Weight: 106 lbs
TRAININGS AND SEMINARS:

DATE: TITLE:

Feb. 25, 2005 Code of Professional Conduct for Food

Technologist

July, 22, 2005 Team Building

Aug. 9, 2005 “Safety and Quality:Key to Product Excellence”

Dec. 10, 2006 “GMP & Current Trends in Food Research.”

Jan. 12, 2007 “Biotechnology for Global Competitiveness.”

Jan. 16, 2007 “Food Allergy-Let Us Know.”

Feb. 07, 2007 “Physical Body,Energy Body and Mind:The

Triad of Wellness.”

CHARACTER REFERENCES
• Prof. Teofilo Mejia
Dean, Department of Food Technologist
PUP M.H. Del Pilar Campus, Sta. Mesa Manila
PUP Mabini Campus, Sta. Mesa, Manila

• Prof. Rosario D. Reyes

Faculty, Department of Food Technology
PUP M.H. Del Pilar Campus, Sta. Mesa Manila
PUP Mabini Campus, Sta. Mesa, Manila
Name: ESTIPONA, JONA LABAN
Address: 2916 Interior Vlencia St. Sta.Mesa,Manila
Mobile No. 09292080630
E-mail Add.: jona_estipona03@yahoo.com

OBJECTIVE:

To apply my knowledge that would best fit my qualifications and develop my talents and
skills for continuous future career improvement.

PERSONAL DATA

DATE OF BIRTH : March, 03 1986

PLACE OF BIRTH : Sorsogon City
AGE : 22 years old
SEX : female
CIVIL STATUS : Single
CITIZENSHIP : Filipino
RELIGION : Roman Catholic
LANGUAGES : English, Tagalog
FATHER’S NAME : Mr.Joseph Estipona
MOTHER’S NAME : Mrs. Rowena Estipona

EDUCATIONAL ATTAINMENT

COLLEGE: POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

STA. MESA, MANILA
BACHELOR OF SCIENCE IN FOOD TECHNOLOGY
2003-PRESENT

SECONDARY: GUBAT NATIONAL HIGH SCHOOL

GUBAT, SORSOGON
1999-2003

PRIMARY: GUBAT NORTH CENTRAL SCHOOL

GUBAT, SORSOGON
1994-1999
TRAININGS AND SEMINARS:

DATE: TITLE:

JULY 23, 2003 SARS Awareness Seminar

JULY 27, 2003 Development in Food Quality and Safety

Feb. 18, 2003 Driving Changes in the Work Dimension

of Food Manufacturing, R&D,
QC, and Marketing Technical Sales

JULY, 23, 2004 Psychological Wellness & Nutrition in

Early Childhood

Dec. 10 , 2004 GMP & Current Trends in Food

Research

Feb. 25, 2005 Code of Professional Conduct for Food

Technologist

July, 22, 2005 Team Building

Oct. 17, 2006 Extension & Research Program:

Food Innovation toward
Community Development

ADDITIONAL SKILLS
1. Computer literate
2. Diligent
3. Hard working
4. Willing to be trained

CHARACTER REFERENCES

OFELIA D. DECHOSO
PRC Secretary Office
Mobile Number: 09209118857

DR. NANCY T. BAJAMUNDI

Principal III
Mobile Number: 09183754859