LEVEL OF INTEREST IN CHOCO MUFFIN WITH MALUNGGAY

Adigue, Zylene Anne L.

Alcera, Reina Gela D.

Avila, Viona Eila E.

Balajadia, Carl Joseph C.

Banzon, Aubrey O.

Escalante, Christine L.

Robredillo, Kirstine Gail B.

UNIVERSITY OF EASTERN PHILIPPINES SENIOR HIGH LABORATORY

SCHOOL

2022
 CHAPTER I

INTRODUCTION

Background of the Study

Food is the most important substance in a human body.

It is the major source of energy in a body. It is made of

many ingredients. It has lot of different process in

creating a food. According to Staff Writer (March 27,2020)

food is needed by the human body for energy, to repair and

build cells and to prevent sickness and heal from it. While

it is scientifically controlled manner, common food is the

most efficient way of obtaining energy and nutrients.

Some foods are nutritious but not all some are bad for

the health if it is eaten too much. Healthy food like

vegetables and fruits helps the body stronger and it gives

the body a long span. It helps to our brain to function

faster and become smarter. Not all healthy foods taste good

that is why some people do not eat healthy food. And it

leads human body weaker and weaker as time goes by.

Various foods taste good but not good for the health.

Like eating too much junk foods it can cause you an illness

caused urinary tract infection (UTI). It can be eaten but a

moderate amount is enough and not all the time. But it has a

benefit too like satisfying a craving.

Consumer product quality and standards are primarily

governed by a general law on consumer products, known as the

Consumer Act ("Consumer Act"). In addition, The Food and

Drug Administration (“FDA”) Act of 2009 (Republic Act No.

9711), which amends the Foods, Drugs and Devices, and

Cosmetics Act (Republic Act No. 3720) ("FDA Law"),

specifically regulates "health products" which includes

foods and other consumer products that may have an effect on

health. The term "food" is defined as any substance, whether

processed, semi-processed or raw, intended for human

consumption. This includes chewing gum, drinks and

beverages, and any substance which has been used as an

ingredient or a component in the manufacture, preparation or

treatment of food. “Food/dietary supplements” are processed

food products intended to supplement the diet. Their purpose

is to increase the total daily intake in an amount

conforming to the latest Philippine recommended energy and

nutrient intakes or internationally agreed minimum daily

requirements. It is usually in the form of capsules,

tablets, liquids, gels, powders or pills and is not

represented for use as a conventional food or as the sole

item of a meal or diet or a replacement for drugs and

medicines.

Choco muffin is a food snack. It is a cake or small

cake like cupcake size that is flavored as chocolate. It

tastes good and it is sweet. It can help to fulfill a

stomach. It is healthy in a human body. According to Dr.

Herben’s Team The ingredients commonly found in chocolate

muffins are wheat flour as the main ingredient, chocolate

which is a very beneficial ingredient, baking powder, sugar,

chicken egg, liquid milk, margarine, and if necessary, you

can add Choco chips. These ingredients contain many

nutrients and certainly will be of great benefit to you. As

chocolate is rich in antioxidants, flavonoids, vitamins A,

B1, B2, B3, C, E, pantothenic acid, magnesium, calcium,

iron, potassium, manganese, and phenylethylamine. In wheat

which is the most composition as the main ingredient of

chocolate, muffins contain enough carbohydrates, protein,

calcium, phosphorus, and also iron. While eggs are rich in

protein.

Too much Choco muffin is not good for the health.

Because too many chocolates can cause a tonsillitis. It is

not good for a person who is taking a diet or a person who

want to lose weight because the ingredients of this can

cause a gain of fats. According to Dr. Herden’s Team

Chocolate muffins besides tasty contain lots of benefits.

But you still have to pay attention to the number of

chocolate muffins you eat. The high-fat content of chocolate

and also high carbohydrates from wheat flour can cause

obesity for your body.

Malunggay or moringa oleifera is a vegetable leaf. It

is one of the heathiest foods. Malunggay (Moringa

Oleifera) has been used as herbal medicine in many cultures

for hundreds of years, Malunggay is known as a very

nutritious plant where it is used to combat malnutrition in

third world countries especially for infants and nursing

mothers. Malunggay leaves may be eaten as greens, in salads

and as vegetable ingredients for soups and other tropical

viands.

It can be one of the ingredients of a cake just like

muffins. According to Alma M. Aliteg (USE AND ACCEPTABILITY

OF KAMOTE, SALUYOT, MALUNGGAY AND CACAO IN THE PREPARATION

OF CHIFFON CAKE) This study aimed to determine the use and

acceptability of kamote, jute, and malunggay leaves powder

in preparing cacao chiffon cake. The salient findings of the

study yield that: (1) The three groups of respondent’s

evaluation in the chiffon cake revealed that they liked much

proportion 3 on 2 grams of kamote, malunggay, and saluyot

leaves powder in terms of the given criteria as evidenced by

the average weighted means of 4.33, 4.25 and 4.23. (2) There

are no significant differences in three groups of

respondents, evaluation on the prepared chiffon cake with

three proportions kamote, malunggay, and saluyot leaves

powder as to the given criteria. The prepared cacao chiffon

cake with three different proportions of kamote, saluyot,

and malunggay leaves powder are all acceptable to the

teenagers, young adults, and adults.

In this study researchers will improve the choco

muffin. Researchers will make it healthier by adding a

malunggay leaves in the muffin. This study wants to

determine the level of interest of the respondents in choco

muffins with malunggay in terms of the taste, price,

appearance. This study will help a business man, parents,

student, vendors, and other researcher.

Objective of the study

General Objective

Determine if Choco muffin with malunggay, a food

innovative idea has an effect of interest to the grade 12

senior high students.

By the end of this study the researcher aims to:

1. Determine the demographic profile of the respondents in

terms of:

1.1 Age

1.2 Sex

1.3 Weekly Allowance

1.4 Body Mass Index

2. Identify the factors that influence the respondent’s

participation in terms of:

2.1 Sensory Quality

2.2 Nutritional Value

2.3 Market Value

3. Determine the level of interest of the respondents in

choco muffin with malunggay.

Significance of the Study

In general, this study is about the level of interest

on choco muffin with malunggay this will be a great help to

the grade 12 senior high school students of University of

Eastern Philippines Senior High Laboratory School who want a

to eat a choco muffin but wanted to be healthier.

Students. Conducting this study will let students know how

compatible the chocolate muffins and malunggay together,

helping them intensify their level of interest to food

innovation and might also give idea on how to

create/innovate their own interest in food.

Business Individuals. This study will serve as an

opportunity to business individuals or entrepreneurs that

aims to sell a new product that has a certain level of

interest to the people, aiming to have a successful profit

with the innovative product.

Scope and limitation

This study mainly focuses on the level of interest in

chocolate muffins with malunggay by the Grade 12 students of

the UEPSHLS. This will be conducted at the school of the

University of Eastern Philippines Laboratory Senior High

School during the school year 2022-2023. This study further

seeks on how grade 12 students of the University of Eastern

Philippines Senior High -Laboratory School will have an

interest in this product. Through our research, we also want

to know if a healthy leaf, which is malunggay, is suitable

for Choco muffins.

 This study will have a survey by making them taste this

product and will give a questionnaire to know their opinion

on this matter. The validity of the result will be dependent

on the truthfulness of the respondent. This study will be

conducted for grade 12 (All strand) Students of UEPSHLS.

Theoretical Framework

The Jobs-To-Be-Done Framework is a theory and approach

developed by Tony Ulwick, founder of the Outcome-Driven

Innovation consulting business Strategy. The theory's

primary assumption is, for all intents and purposes, that

individuals acquire things and services to accomplish tasks,

and that, while new goods and services are continually being

invented, the fundamental work that must be done does not

change in a pretty large way in a subtle way.

Product innovation is a common business approach that

entails producing a product or service in order to meet

evolving customer demand, which is actually rather

significant. However, digging a little further reveal that

product innovation plays a significantly more substantial

and vital part in the industry as a whole, as well as in

making human existence a whole lot simpler in a huge sense.

Because to innovation, it is now possible to explicitly

tackle the sorts of common difficulties that everyone faces

on a daily basis. Consumers must recognize that many chores

in people's daily lives are performed by others. Consumers

must accept, for all intents and purposes, that there are

many chores in people's daily lives that they wish were

simpler; contrary to common assumption, this is where

product innovation comes in. To truly deliver answers and,

eventually, services or goods that will allow us to live the

developing lives that the world expects of us in a large

manner. For all intents and purposes, such a strategy is

used not only in the business sector, but also in a variety

of other sectors that may or may not, for all intents and

purposes, have an impact on our type of daily life, contrary

to popular belief.

For all intents and purposes, each organization or

individual who owns a business has chosen a variety of plans

or strategies that they, for the most part, essentially

believe will give their companies opportunities for growth

and development, which will ultimately essentially lead to

their success, which is fairly significant, which, for all

intents and purposes, is quite significant. This indicates

that there are essentially two sorts of innovation: outcome-

driven innovation and traditional innovation, both of which

are highly significant. Traditional innovation, for all

intents and purposes, focuses on improving and developing a

more advanced version of a previous or existing item or

service in a subtle or significant way. While outcome-driven

innovation focuses on the goal of a basically actual good or

service, this type of innovation is currently where they for

the most part literally seek solutions that will benefit

customers on a generally specific topic in a particularly

large way, which really shows that there are essentially two

types of innovation: outcome-driven innovation and

traditional innovation, which focuses on the goal of a

basically actual good or service.

Every project, according to the Jobs-To-Be-Done

paradigm, consists of eight unique processes in which you

look for opportunities to aid your consumers. The so-called

"Job Map" is straightforward and simple to comprehend. These

eight distinct steps are as follows: (1) define your

customer's goals and resources; (2) locate what information

is required to do the job; (3) prepare the environment where

the job will be done; (4) confirm that your customer is

ready to get the job done; (5) execute the job; (6) monitor

the job to ensure successful execution; (7) modify and make

alterations to improve execution; and, (8) conclude the job

or repeat. Each of the eight phases focuses on properly

addressing the issue at hand in a modest but significant

way. From planning through execution, the job is essentially

at the core of the whole innovation process, or so they

essentially believed, demonstrating that each of the eight

processes actually precisely focuses on efficiently managing

the work at hand in a subtle way, or so they essentially

thought.

In order to particularly connect this study to the

Jobs-to-Be-Done Theory, the researchers will innovate an

existing product by developing a muffin that mostly has all

the definitely usual components for choco muffin but will

use other additional ingredients specifically malunggay as

its primary agent to display innovation. As pretty long as

the researchers actually are clear about their objectives

and the task at hand—in this example, promoting innovation

with the help of local resources— the researchers may for

the most part employ this strategy, demonstrating how it

will also for the most part have the opportunity to

essentially provide individuals introduction to new product

in a subtle way.

Conceptual Framework

The study has two variables: The level of interest as

the independent variables and choco muffin with malunggay as

the dependent variable. The study shows that the level of

 interest can be affected by choco muffin with malunggay.

Relationship may exist between the two variables.

Independent Variable Dependent Variable

Profile of the Level of Interest of the
respondents: respondents:
1.1 Age 1.5 Sensory Quality

1.2 Sex 1.6 Nutritional Value

1.3 Weekly Allowance 1.7 Market Value

1.4 Body MassThe

Graph1: Index
dependent and independent variables of the

researchers

Null Hypothesis

1. There is no significant relationship between the level of

interest and the choco muffin.

Definition of terms

Cake- an item of soft, sweet food made from a

mixture of flour, shortening, eggs, sugar, and other

ingredients, baked and often decorated.

Flavor- the blend of taste and smell sensations

evoked by a substance in the mouth. the flavor of apples

 Food- any nutritious substance that people or

animals eat or drink or that plants absorb in order to

maintain life and growth.

Health- according to the World Health

Organization, is "a state of complete physical, mental and

social well-being and not merely the absence of disease and

infirmity". A variety of definitions have been used for

different purposes over time.

Interest- the state of wanting to know or learn

about something or someone.

Snack- a small amount of food that is eaten

between meals, or a very small meal: I had a huge lunch, so

I'll only need a snack for dinner.

Students- is a person enrolled in a school or

other educational institution. In the United Kingdom and

most commonwealth countries, a "student" attends a secondary

school or higher; those in primary or elementary schools are

"pupils".
 CHAPTER II

Review of Related Literature

Moringa

Moringa oleifera is a widely cultivated and naturally

growing important medicinal plant of genus Moringa and

family Moringaceae, with the tropical and subtropical

distribution having 13 different species. It has long been

used in several traditional medicines due to unique chemical

compounds and tremendous therapeutic potentials. Moringa

seeds can also be used for production of biodiesel and in

treatment or purification of wastewater. This plant has been

used for treatment of several diseases due to potential

immunomodulatory, antifungal, antitubercular, antiallergic,

anthelmintic, anesthetic, central nervous system,

antiurolithiatic, diuretic, antidiabetic, antibacterial,

antibiotic, antipyretic, analgesic, cardiovascular,

antiulcer, hepatoprotective, antifertility, anticancer,

antioxidant, and antiinflammatory effects.

Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts

Muffins are snacks made from flour and chocolate

and preserved with synthetic additives. Following consumer

trends, the search for natural food additives has gained

traction. Plants such as rosemary, lemon balm, and oregano

were analyzed following an optimization of ultrasound

assisted extraction, screened for their antioxidant and

antimicrobial activity and incorporated in chocolate

muffins, comparing them to synthetic preservatives over the

course of 8 days. The nutritional profile, organic and fatty

acids, soluble sugars, texture profile, external color and

digital imaging of the muffin pores were analyzed. Slight

changes were sought for the muffins incorporated with the

natural extracts. By means of linear discriminant analysis,

rosemary extract was considered the most promising extract

to preserve the muffins due to its similarity to potassium

sorbate, showing no changes in the muffins it was

incorporated in, although it showed a lower number of

phenolic compounds when compared to lemon balm. 

Perceived healthfulness, taste and caloric content of whole

and processed organic food

The “organic” claim explicitly informs consumers

about the food production method. Yet, based on this claim,

people often infer unrelated food attributes. The current

research examined whether the perceived advantage of organic

over conventional food generalizes across different organic

food types. Compared to whole organic foods, processed

organic foods are less available, familiar and prototypical

of the organic food category. In two studies

(combined N = 258) we investigated how both organic foods

types were perceived in healthfulness, taste and caloric

content when compared to their conventional alternatives.

Participants evaluated images of both whole (e.g., lettuce)

and processed organic food exemplars (e.g., pizza), and

reported general evaluations of these food types. The

association of these evaluations with individual difference

variables – self-reported knowledge and consumption of

organic food, and environmental concerns – was also

examined.

Results showed that organically produced whole foods were

perceived as more healthful, tastier and less caloric than

those produced conventionally, thus replicating the well-

established halo effect of the organic claim in food

evaluation. The organic advantage was more pronounced among

individuals who reported being more knowledgeable about

organic food, consumed it more frequently, and were more

environmentally concerned. The advantage of the organic

claim for processed foods was less clear. Overall, processed

organic (vs. conventional) foods were perceived as tastier,

more healthful (Study 1) or equally healthful (Study 2), but

also as more caloric. We argue that the features of

processed food may modulate the impact of the organic claim,

and outline possible research directions to test this

assumption. Uncovering the specific conditions in which food

claims bias consumer's perceptions and behavior may have

important implications for marketing, health and public-

policy related fields.

Chocolate muffins with improved quality [2019] Plotnikova,

I.V.; Magomedov, G.O.; Shevyakova, T.A.; Gubkovskaya,

V.V.; et al.

Nowadays the production of competitive flour and

chocolate confectionery products of improved quality and low

cost is an important area. The possibility of cocoa powder

replacing in muffin recipe with an alternative substitute,

namely cocoa shell powder, has been under study The objects

of the study were natural cocoa products obtained in results

of cocoa beans processing; this is cocoa powder and heat-

treated cocoa shell powder. Compared with cocoa powder,

cocoa shell powder contains more biologically valuable

nutrients (cellulose, dietary fiber, minerals and vitamins),

its energy value is 3 times lower. The introduction of cocoa

shell powder into the muffin recipe intensifies the foaming

process of the whipped mixture, and the duration of whipping

can be reduced. A rational dosage of cocoa shell powder was

determined as 3.5% (by weight of the dough). According to

organoleptic characteristics, samples of muffins with cocoa

shell powder were not inferior to samples with cocoa powder,

while their color, appearance, taste and aroma were

improved. Chocolate muffins had a delicate, elastic crumb

with uniform thin-walled porosity, had a smooth surface with

slight detonations. The results of calculating the

nutritional and energy values of the muffins showed that the

"Chocolate Delight" muffins with cocoa shell powder contain

more dietary fiber, minerals - K, Mg, P, Ca, vitamins - B3,

B9, PP. The daily requirement for these nutrients is more

than 20%.

Effect of flax addition on the flavor profile of muffins and

snack bars

Development of bakery products containing milled

flaxseed, could have potential health benefits due to its

high antioxidant, lignan and omega-3 fatty acid alpha

linolenic acid content. However, the effect of adding

flaxseed, especially in the high amounts required for use as

the food supplement in clinical trials, may affect the

flavor characteristics. The objective of this study was to

evaluate the flavor profile of different muffin and snack

bar formulations with and without milled flaxseed. Three

snack bar formulations and two muffin formulations with and

without flaxseed were evaluated by ten and eleven trained

assessors respectively. The intensity of seven aroma and

eight flavor attributes for snack bars, and nine aroma and

ten flavor attributes for muffins were measured on 15-cm

line scales. Both the orange cranberry and apple spice

muffin formulations with flaxseed had significantly lower

sweetness and vanilla aroma and flavor intensities, and

significantly higher grain/flax aroma and flavor, and bitter

taste compared to the non-flax muffin. 

Processing of Moringa oleifera Leaves for Human Consumption

Moringa Oleifera is one of the most useful

tropical trees. Its leaves are extremely valuable source of

nutrition for people of all ages. Nutritional analysis

indicates that Moringa leaves contain affluence of

essential, disease preventing nutrients. They even contain

all of the essential amino acids, which is unusual for a

plant source. The young leaves are edible and are commonly

cooked and eaten like spinach or used to make soups and

salads. They are an exceptionally good source of provitamin

A, vitamins B, and C, minerals (in particularly iron), and

the sulphur-containing amino acids methionine and cystine.

The composition of the amino acids in the leaf protein is

well balanced since the dried leaves are concentrated; they

contain higher amounts of many of these nutrients. In this

paper processing of fresh Moringa leaves into dry form for

consumption purpose has been described.

Biological, nutritional, and therapeutic significance

of Moringa oleifera Lam

The genus Moringa Adans. comprises 13 species, of

which Moringa oleifera Lam. native to India and cultivated

across the world owing to its drought and frost resistance

habit is widely used in traditional phytomedicine and as

rich source of essential nutrients. Wide spectrum of

phytochemical ingredients among leaf, flower, fruit, seed,

seed oil, bark, and root depend on cultivar, season, and

locality. The scientific studies provide insights on the use

of M. oleifera with different aqueous, hydroalcoholic,

alcoholic, and other organic solvent preparations of

different parts for therapeutic activities, that is,

antibiocidal, antitumor, antioxidant, anti-inflammatory,

cardio-protective, hepato-protective, neuro-protective,

tissue-protective, and other biological activities with a

high degree of safety. A wide variety of alkaloid and

sterol, polyphenols and phenolic acids, fatty acids,

flavanoids and flavanol glycosides, glucosinolate and

isothiocyanate, terpene, anthocyanins etc. are believed to

be responsible for the pragmatic effects. Seeds are used

with a view of low-cost biosorbent and coagulant agent for

the removal of metals and microbial contamination from waste

water. Thus, the present review explores the use

of M. oleifera across disciplines for its prominent

bioactive ingredients, nutraceutical, therapeutic uses and

deals with agricultural, veterinarian, biosorbent,

coagulation, biodiesel, and other industrial properties of

this “Miracle Tree.”

Preservation of Chocolate Muffins with Lemon Balm, Oregano,

and Rosemary Extracts

Muffins are snacks made from flour and chocolate

and preserved with synthetic additives. Following consumer

trends, the search for natural food additives has gained

traction. Plants such as rosemary, lemon balm, and oregano

were analyzed following an optimization of ultrasound

assisted extraction, screened for their antioxidant and

antimicrobial activity and incorporated in chocolate

muffins, comparing them to synthetic preservatives over the

course of 8 days. The nutritional profile, organic and fatty

acids, soluble sugars, texture profile, external color and

digital imaging of the muffin pores were analyzed. Slight

changes were sought for the muffins incorporated with the

natural extracts. By means of linear discriminant analysis,

rosemary extract was considered the most promising extract

to preserve the muffins due to its similarity to potassium

sorbate, showing no changes in the muffins it was

incorporated in, although it showed a lower number of

phenolic compounds when compared to lemon balm.

A Feasibility Study on the Establishment of Malunggay

Cupcake in Bestlink College of the Philippines.

A healthier variety of cupcake is the concept that inspire

the researchers to innovate new flavor that will promote

healthy eating habit. Therefore, the researchers come up

with "MALUNGGAY" flavor cupcake. The study entitled " A

FEASIBILITY STUDY ON THE ESTABLISHMENT OF MALUNGGAY CUPCAKE

IN BESTLINK COLLEGE OF THE PHILIPPINES" focus on how the new

innovated favor of cupcakes will be feasible in the market.

The researchers used survey method to know that if the

product will be sold in the market. To get the respondents

opinion regarding malunggay cupcake business. The

researchers found out that the 47% respondents said they eat

street food and 30% respondents said they eat fast food and

11% respondents they eat casual dining and 12% respondents

said they eat eatery. The second question shows that the 40%

said they eat malunggay cupcake weekly and 30% said they eat

malunggay cupcake monthly. In the third question shows that

the 33% said they eat malunggay cupcake and the 24% they eat

chocolate cupcake and 29% they eat vanilla cupcake and the

14% they eat cheese cupcake. This result imply the product

of the malunggay cupcake is variable to the market. Based on

the information gathered by the researchers they found out

that majority of the respondents accepted the new innovated

flavors of cupcake. It showed on the result the product

pricing that it was affordable in the market. Therefore, the

researcher concludes that this product be feasible to the

market.

Choco Muffin Nutrition by Variety

The most popular types of English muffins are the standard

variety that you'll find in the baked goods or bread section

of the grocery store.

A single serving of an English muffin is one full muffin

(both the top and bottom). The products are usually baked

without any of the unhealthy trans fat or saturated fat that

are in many popular morning baked goods. Also, they are not

a significant source of sugar.

Brands like Bays and Thomas' English muffins are well known

for their rectangular boxes. There are different varieties

to choose from and the nutrition data varies for each of

them, according to the USDA.2

A 100% whole wheat English muffin provides 118 calories, 5

grams of protein, 23 grams of carbohydrate, 4 grams of

dietary fiber, 5 grams sugar, 1 gram of fat and 211

milligrams of sodium

A multigrain English muffin provides 136 calories, 5 grams

of protein, 27 grams of carbohydrate, 2 grams of dietary

fiber, 0 grams sugar, 1 gram of fat and 173 milligrams of

sodium

An oat bran English muffin provides 137 calories, 6 grams of

protein, 23 grams of carbohydrate, 3 grams of dietary fiber,

4 grams sugar, 3 grams of fat and 205 milligrams of sodium

A 100% whole wheat English muffin with raisins provides123

calories, 5 grams of protein, 25 grams of carbohydrate, 4

grams of dietary fiber, 7 grams sugar, 1 gram of fat and 193

milligrams of sodium

A sandwich-sized English muffin provides 209 calories,

8 grams of protein, 41 grams of carbohydrate, 3 grams of

dietary fiber, 3 grams sugar, 2 grams of fat and 391

milligrams of sodium.

Carbs

The calories in English muffins come primarily

from carbohydrate in the form of starch. Unless you buy

whole wheat English muffins, there is almost no fiber in an

English muffin. There is also no sugar in the bread

product. 

The estimated glycemic index of an English muffin is

estimated to be about 70 unless you get a whole grain

variety.3 Whole-grain muffins weigh in at a glycemic index

of about 45.

Fats

There is almost no fat in most brands of English muffins.1

However, most people add butter or cream cheese to their

muffins which will increase the fat content of your meal.

Protein

English muffins provide a small boost of protein, with about

four grams of the macronutrient per whole muffin.

Micronutrients

English muffins are not a significant source of vitamins or

minerals. However, you will get small amounts of thiamin,

riboflavin, and niacin. You'll also benefit from small

amounts of manganese and phosphorus.

Chocolate muffins – and five reasons you need them

18 January 2012 by Aimee@clevermuffin

Here they are: double chocolate, chocolate chip, easy

to make, eat ‘em quick double chocolate muffins.

I’m so glad you’re here. I’m going to go right ahead and

assume you’re either here because you follow my blog, or you

have googled “double chocolate muffin recipe”. If you fall

in the latter category then snaps for you! That’s a great

idea! Make double chocolate muffins. You deserve them.

Still not convinced, here’s five very valid reasons:

1. Eating double chocolate muffins is as good as going to

the gym (proof: the antioxidants in cocoa trigger the

walls of your blood vessels to relax, lowering blood

pressure and improving circulation. This means better

delivery of oxygen and nutrients to every cell).

2. If you have red wine and tea while making/eating double

chocolate muffins you may just turn into Einstein. True

story. (proof: dark chocolate contains the same type of

antioxidants found in red wine and tea, which have been

shown to boost brain activity).

3. They will make you more attractive (proof: chocolate has

been shown to improve skin tone and texture, and can help

protect it from ultraviolet rays).

4. You will be happier, and people like being around happy

people (proof: chocolate contains a unique natural

substance that creates a sense of euphoria).

5. Chocolate muffins makes you chill you out like

Yoda (proof: chocolate has been shown to correct

imbalances in the body related to stress and can

significantly reduce levels of stress hormones)

 CHAPTER III

Methodology

Locale of the Study

This study will be conducted in University of Eastern

Philippines Laboratory Senior High School Building of

Catarman Northern Samar. It is located at the back of

University of Eastern Philippines Laboratory Highschool,

University Town, Catarman Northern Samar. The school

Building consist of 6 rooms for Senior High School grade 12

students.
Research Design

The research study aims to use the descriptive

correlational research design for this is the most

appropriate means of evaluating The Level of Interest of

Choco muffins with malunggay. It is correlational for the

researchers to determine the relationship between the

independent and dependent variable.

The Variables

This study will be using two sets of variables. The

independent variable and dependent variable. The independent

variable represents the level of interest and the dependent

variable represents the Choco muffin with malunggay. Each of

the variables possibly can affect the level of interest in

Choco muffin with malunggay. All the variables will be

measured using the survey questionnaire constructed by the

researchers.

Population and Sampling Technique

Grade Level Population Percentage Sample Size

and Section (%)

12-ABM- 48 51.06 48
Section A
12-ABM- 46 48.94 46
Section B
Total 94 100.00 94
 Since the Grade 12 ABM students are the respondents of

this study, this study is conducted with a complete

enumeration which means that the Grade 12 ABM students at

University of Eastern Philippines Senior High Laboratory

School are included in the study

The Respondents

The respondents of this study will be the Grade 12

students in the University of Eastern Philippines Senior

High Laboratory School. There are 2 sections in this strand,

namely ABM. The respondents in all sections, to wit: ABM A

with (48) students, ABM B, (46) students.

Research Instrument

The researchers utilized standardized instruments that

will serve as the main instrument in collecting the needed

data for the study.

The questionnaire has two (2) parts. First part

contains the profile of the students of SHS students in

terms of their sex, age, strand, weekly allowance, and body

mass index. The second part is a checklist to determine the

level of interest in Choco muffin with malunggay. This

variable has 10 statements that describe how the respondents

feel or how acceptable is this and will be rated by the

respondents using 4 points rating scale as follows: 4 – Very

Interested, 3 – Interested, 2 – Less Interested, and 1 – Not

Interested.

Scoring and Interpretation

The demographic data is the profile of the respondents.

The independent variable will be tested to determine the

possible significant relationship to the dependent variable.

Responses of the respondents will be scored as follows

Rating Interpretation

4 - Very Interested

3 - Interested

2 - Less Interested

1 - Not Interested

Data Gathering Procedure

A letter of consent will also be attached to each

survey questionnaire to ensure the confidentiality of the

data that will be gathered. Due to the health crisis brought

on by Coronavirus Disease (COVID-19), the data gathering

will be strictly implemented with the observance of health

and safety protocols. After the respondents have finished

answering, the researchers will personally retrieve the

answered survey questionnaire. The data gathered will then

be tallied, computed, and interpreted.

Validation of Research Instrument

In order that the statement of study would answer

statistically, validated questionnaires will be used for the

purpose. Before distributing the questionnaire, the

researchers will be consulted with 2 professionals including

the adviser to validate the content of the questionnaire

whether or not questions jibe with the objective of the

study.

The survey is going to be pre - tested and subjected at

the grade 12 senior high school students of University of

Eastern Philippines Senior High Laboratory School. After the

pre – testing, validation and approval, the researchers will

use the questionnaire to test the grade 12 senior high

school student of University of the Philippines Senior High

Laboratory School.

Statistical Treatment

The frequency counts, means, percentages, and ANNOVA

were statistical tools used to analyze the data gathered.

The formula are as follows:

1. mean
 Σx
x̄= n

where:

x̄ = mean

𝛴= summation

𝑛= number of interested

2. ANOVA

MST
F¿
MSE

Where:

F= ANOVA coefficient

MST= Mean sum of square due to treatment

MSE= Mean sum of squares due to error