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ACKNOWLEDGEMENT

The researchers wish to convey their warmest and heartfelt gratitude and

appreciation to the following persons who extended their valuable support and

encouragement in conducting this study.

To the school Principal III Dr. Richard C. Subia for his unending support and

guidance in completing this study.

To our adviser, Mrs. Madelyn Q. Toribio for her support, guidance and

encouragement in conducting their study.

To the panelists, Mr. Wendl Naval and Ms. Edilyn Tomas for helping us improve

our study.

To Senior High School teacher- Science Department, Mr. Jordan C. Ursua for

lending his hands to improve our statistical tool.

To all our subject teachers for their unending support and consideration for us to

continue and pursue this study.

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 To our loving parents who are continuously guiding and supporting us and for

their assistance especially financially for the completion of this study.

To almighty God, who supports us spiritually and giving us enough wisdom and

knowledge for us to pursue this study.

THE RESEARCHERS

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 DEDICATION

This research study is wholeheartedly dedicated

to the researchers’ family, friends relatives

and above our almighty God

The Researchers

ABSTRACT

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 This research study entitled Production and Evaluation of Fortified Pasta
Noodles was conducted last November 2021 to June 2022 at Quirino General High
School, specifically to produce a fortified pasta noodles out of locally available
ingredients and evaluate the quality of the fortified pasta noodles in terms of taste,
aroma, texture, and appearance.
The fortified pasta noodles main ingredients are locally available which are
malunggay leaves, water spinach, sweet potato leaves, and squash peel. The vegetable
leaves are air-dried and powdered. After that, it was mixed with wheat flour and other
seasoning. The mixture became a dough,flattened, and cutted into strips.The ratio of
vegetable and wheat flour is 2:1 to balance the saturation of the fortified pasta noodles.
The researchers conducted this study to produce healthier pasta noodles as an
alternative for instant noodles filled with preservatives. It can be consumed at lower cost
and in healthier lifestyle. Data shows that the fortified pasta noodles are moderately
good to the participants.