CHAPTER I

INTRODUCTION

A. Background of the Study
Coffee is a brewed beverage with a dark, slightly acidic flavor prepared from the
roasted seeds of the coffee plant, called coffee beans. Green (unroasted) coffee is one of
the most traded agricultural commodities in the world. Coffee can have a stimulating
effect on humans due to its caffeine content. It is one of the most-consumed beverages in
the world.
Ampalaya (Momordica charantia Linn.), also known as Bitter Melon, is a
crawling vine that grows well in tropical countries, particularly in the Philippines. Known
for its bitter taste, the Ampalaya is at once a staple ingredient in Filipino and Asian
cuisines and a reliable home remedy for various illnesses, particularly diabetes. But aside
from its role as a healthy food, Ampalaya is especially valued by diabetics for its known
anti-diabetes.
The researcher decided to use ampalaya seeds instead of throwing it and decided
to use the seeds as coffee to know if it could be a good alternative to the commercial one.

B. Statement of the Problem
The main problem of the study is to make coffee from ampalaya seeds. It also
answers the following problems:
2

1. What are the characteristics of the different ampalaya coffee samples in terms of:
a. Color
b. Aroma
c. Taste
d. Acidity
2. What is the acceptability of the different ampalaya coffee samples prepared?
3. Is there a significant difference on the characteristics and acceptability of the
different ampalaya coffee samples?

C. Objectives of the Study
The following are the objectives of the study:
1. To produce coffee using ampalaya seeds as the main ingredient.
2. To determine if the ampalaya seeds have considerable characteristics of the
products in terms of color, aroma, taste, and acidity.
3. To determine and compare the levels of acceptability of the coffee samples.

D. Hypothesis of the Study
1. There is no significant difference among the different ampalaya coffee samples
developed in terms of their color, aroma, taste, and acidity.
2. There is no significant difference among the different ampalaya coffee samples
developed in terms of their acceptability.


3


E. Significance of the Study
This study aimed to produce coffee using ampalaya seeds as substitute. The study
was important because ampalaya is abundant in the Philippines. According to the study of
Yasui, its seeds have linolenic acid that can kill color cancer and it also contains
polypeptide-p, a plant insulin that helps diabetic patients. The product may be an anti-
diabetes coffee but it is not the main concern of the study. Everybody can benefit of the
result of the study unless a coffee drinker. It would recycle the ampalaya seeds instead of
being thrown away which a lot of people consider it as waste.

F. Scope and Delimitations of the Study
The proposed study was limited to producing coffee out of ampalaya (Momordica
charantia Linn.) seeds. Three samples were prepared with different ampalaya seed
concentration and same amount of water for comparison purposes in which one of the
samples was pure commercial coffee. The commercial coffee used was Nescafe Classic.
The samples were processed by the basic methods of making coffee: roasting, grinding,
and brewing. The products were then evaluated by a minimum of thirty (30) evaluators of
coffee-drinker to determine its characteristics and level of acceptability. Each of the
evaluators were provided an individual score sheet to evaluate each samples made. The
experiment was done at the residence of the researcher during the school year 2011-2012.

G. Definition of Terms
Acidity Measured by the use of a pH meter
4

Aroma The pleasing smell sensation which comes from
freshly brewed coffee.

Coffee A brewed beverage with a dark, slightly acidic
flavor prepared from the roasted seeds of
the coffee plant.

Color The property possessed by an object of producing
different sensations on the eye as a result of the way
it reflects.

Taste The relation between acidity, aroma, and body gives
coffee its taste: caramel, chocolaty, fragrant, fruity,
ripe, sweet, almondy, delicate, piquant, etc.


CHAPTER II
REVIEW OF RELATED LITERATURE AND RELATED STUDIES

Coffee is a brewed beverage with a dark, slightly acidic flavor prepared from the
roasted seeds of the coffee plant, called coffee beans. The beans are found in coffee
cherries, which grow on trees cultivated in over 70 countries, primarily in
equatorial Latin America, Southeast Asia, South Asia and Africa. Green (unroasted)
coffee is one of the most traded agricultural commodities in the world. Coffee can have a
stimulating effect on humans due to its caffeine content. It is one of the most-consumed
beverages in the world.

The health effects of coffee have been studied to determine how coffee drinking
affects humans. Coffee contains several compounds which are known to affect human
body. The coffee bean itself contains chemicals which are mild psychotropics for humans
as a defense mechanism of the coffea plant. These chemicals are toxic in large doses, or
even in their normal amount when consumed by many creatures which may otherwise
have threatened the beans in the wild. Coffee contains caffeine, which acts as a stimulant.
(Wikipedia, 2011)

The history of coffee goes at least as far back as the thirteenth century. It has been
believed that Ethiopian ancestors of today's Oromo people were the first to discover and
6

recognize the energizing effect of the coffee bean plant. The story of Kaldi, the 9th-
century Ethiopian goatherd who discovered coffee, did not appear in writing until 1671
AD and is probably apocryphal. From Ethiopia, coffee was said to have spread
to Egypt and Yemen. The earliest credible evidence of either coffee drinking or
knowledge of the coffee tree appears in the middle of the fifteenth century, in the Sufi
monasteries of Yemen. By the 16th century, it had reached the rest of the Middle
East, Persia, Turkey, and Northern Africa. Coffee then spread to Italy, and to the rest of
Europe, to Indonesia, and to the Americas. (Encyclopedia Americana Vol. 7, p.187)

Coffee preparation is the process of turning coffee beans into a beverage. The
steps needed vary with the type of coffee desired and with the raw materials being
utilized. The process is composed of four basic steps; raw coffee beans must be roasted,
the roasted coffee beans must then be ground, the ground coffee must then be mixed with
hot water for a certain time (brewed), and finally the liquid coffee must be separated from
the unwanted grounds.

Roasting coffee transforms the chemical and physical properties of green coffee
beans into roasted coffee products. After roasting, the whole roasted coffee beans are
ground, also known as milling, to facilitate the brewing process.

Factors must be taken into account in enjoying a cup of coffee. To feel the aroma
of coffee, we first inhale the vapor that rises from the cup. A good coffee drinker inhales
7

the aroma before allowing his lips to touch the coffee. The taste affects most the quality
and flavor of a coffee. (Columbia.travel, 2011)

Figure 1. Coffee Beans and Coffee

Ampalaya (Momordica charantia Linn.) also known as bitter gourd or bitter
melon is a vine with tendrils up to 20 centimeters long that grows well in tropical
countries particularly in the Philippines. The leaves are heart-shaped about 5 to 10
centimeters in diameter and cut into 5 to 7 lobes. The edible fleshy green fruit is oblong
with pointed ends, ribbed and wrinkled, bursting when mature to release the seeds.
Ampalaya seeds are flat with ruminated margins. It has a bitter taste due to the presence
of momordicin. (Medicalhealthguide, 2011)

Ampalaya contains a mixture of flavanoids and alkaloids make the Pancreas
produce more insulin that controls the blood sugar in diabetics. Aside from Ampalayas
medicinal value, it is good source of vitamins A, B and C, iron, folic acid, phosphorous
and calcium. Ampalaya is also rich in antioxidants that protect the cells of the body from
damage of free radicals (metabolic by-products, usually waste). (Theaimagent, 2011)

According to the study of Raman and Lau (1996), ampalaya contains anti-diabetic
properties that can reduce in fasting of blood glucose and improves glucose tolerance.
8

In the study of Lura (2007), rambutan seeds can be utilized into coffee but the
aroma of the pure rambutan seeds coffee smells like cocoa.
Another study related to using another seed in making coffee was conducted by
Macandora and Sanchez (2010). They used breadfruit seed. They proved that breadfruit
seeds can be utilized as coffee but the results of the evaluation shows that breadfruit
coffee cant compete with commercial coffee.

Other studies are nearly related to this study, but the difference is that the current
study used the seeds of the ampalaya or bitter gourd because it is very abundant in the
Philippines. The amplaya seeds that are just being thrown away can now be made into
coffee. Ampalaya coffee may sound weird but the outcome of the study might be
successful. The result may discourage the use of commercial coffee that has no nutritive
value. This is also developed to answer the serious need for a very economical, nutritious
and at the same time a medicinal coffee.

Figure 2. Ampalaya



CHAPTER III
METHODOLOGY


A. Research Design
This study used the experimental design which ampalaya seeds were dried up
under the sun. After drying it up, the seeds were roasted and grind until powdery. Three
samples of ampalaya seed coffee were made with different concentration of ampalaya
seeds and one of the samples was a pure commercial coffee. The samples were then
evaluated by a panel of tasters.

B. Materials and Equipment
Materials
Ampalaya seed coffee
Commercial coffee
Cooking pan
Gas Range/ Stove
Grinder
Measuring Cups
Measuring Spoons
Tea cups
Equipments
pH Meter
Wash Bottle
2 pcs. 250-mL beaker
10



C. Experimental Set-up
Table 1. Components of the Coffee Samples from Ampalaya Seeds
Ingredients Sample A Sample B Sample C
Ampalaya coffee (tsp) 2 1 None
Commercial coffee (tsp) None 1/2 1
Water (cup) 1 1 1

D. General Procedure
Preparation of Materials
The materials used were already available from the researchers residence except
for the commercial coffee and ampalaya that were bought for the experiment. The whole
seed of the ampalaya (outer and inner part) were used. The pH meter was borrowed from
the Science Office and the beakers used during the experiment were available at the
researchers school.
Making the Coffee
The researcher gathered ampalaya seeds then the seeds were dried under the sun
for a few days. When completely dried, the seeds were roasted until they turn brown in
color. The seeds were transformed into fine particles or in powder form through grinding.
The specified amount for each coffee sample was put into the coffee maker with its
equivalent amount of cup of water, it was served while hot.





11


E. Product Development
The researcher gathered ampalaya seeds and made into coffee with three different
samples. Sample A had two teaspoons of pure ampalaya seed coffee. Sample B had a
mixture of one teaspoon of pure ampalaya seed coffee and one-half teaspoon of
commercial coffee. Sample C had one teaspoon of pure commercial coffee. A cup of
water was put in each sample.

F. Sampling Design
In this study, purposive random sampling was used to choose the panel of tasters
who drinks coffee to evaluate the samples made. The researcher chose thirty (30)
evaluators by asking first if the person was a coffee drinker and the researcher would let
the person evaluate the product using Score Card for the characteristics and Hedonic
Scale for acceptability.

G. Instruments in Data Gathering
The instruments used in data gathering were the Score Card and the Hedonic
Scale. For acidity, pH meter was used to identify the pH of the ampalaya coffee samples
to determine if the samples are acidic compared to the commercial coffee. The researcher
used the Score Card for sensory evaluation of the evaluators, while the Hedonic Scale
was used for measuring the acceptance of the evaluators as shown in the Tables 2 and 3.




12


Table 2. Score Card Scale for the Characteristics of Coffee from Ampalaya Seeds
Rating
Description
Color Texture Aroma Taste
5 Black Coffee like Pleasant Bitter
4 Dark Brown Slightly Coffee Like Slightly Pleasant Slightly Bitter
3 Brown Average Average Average
2 Light Brown Slightly not Coffee Like Slightly not Pleasant Slightly not Bitter
1 Not Brown Not Coffee Like Not Pleasant No Taste

Table 3. Hedonic Scale for the Acceptability
Rating General Acceptability
9 Like Extremely
8 Like Very Much
7 Like Moderately
6 Like Slightly
5 Neither Like Nor Dislike
4 Dislike Slightly
3 Dislike Moderately
2 Dislike Very Much
1 Dislike Extremely

H. Product Evaluation
Each of the evaluators was provided an individual score sheet to evaluate each
samples of coffee from Ampalaya seeds. The evaluators rated the desirable characteristics
of each sample product by using numerical rating from 1 5, where 5 is the highest and 1
is the lowest. Specific descriptions per characteristics were laid out in Table 2 for easy
evaluation and minimize biases.
The general acceptability of the different samples of coffee from Ampalaya seeds
was evaluated using Hedonic Scale. The evaluators rated the samples from 1 9 where 1
13


corresponds to dislike extremely which means least accepted and 9 corresponds to like
extremely which means the most accepted product as shown in Table 3.

I. Statistical Tools for Data Analysis
The data gathered were analyzed and interpreted to get the overall rating of the
product. The weighted mean was employed to find the characteristics and acceptability of
different samples of coffee from ampalaya seeds. Kruskal-Wallis H Test was used in
order to know if there is a significant difference among samples.
Mean
wixi
X=
N
Where
:
x
i
= weighted mean
w
i
= frequency
N = total number of respondents
X = responses
= Sum of all weighted mean
Kruskal-Wallis H Test



Where:
= number of observations in group
= the rank (among all observations) of observation
= total number of observations across all groups





14


For interpretation of results, the following tables below will serve as a guide.
Score Card and Hedonic Scale Interpretation

Table 4. Score Card Interpretation Guide
Mean
Rating
General
Interpretation
Description
Color Aroma Taste
4.20 - 5.00 Excellent Black Coffee Like Bitter
3.40 - 4.19 Very good Dark Brown Slightly Coffee Like Slightly Bitter
2.60 - 3.39 Good Brown Average Average
1.80 - 2.59 Satisfactory
Light
Brown
Slightly not Coffee
Like
Slightly not
Bitter
1.00 - 1.79 Poor Grayish Not Coffee Like No Taste

Table 5. Hedonic Scale Interpretation Guide
Mean Rating General Acceptability
8.12 - 9.00 Like Extremely
7.23 - 8.11 Like Very Much
6.34 - 7.22 Like Moderately
5.45 - 6.33 Like Slightly
4.56 - 5.44 Neither Like Nor Dislike
3.67 - 4.55 Dislike Slightly
2.78 - 3.66 Dislike Moderately
1.89 - 2.77 Dislike Very Much
1.00 - 1.88 Dislike Extremely
15





Figure 3. Flowchart of the Experimental Procedures

Measuring the pH
Evaluation
Serve Hot
Brew
Grind
Roast
Dry under the sun
Gather Ampalaya seeds
16




CHAPTER IV
RESULTS AND DISCUSSION


The main concern of this study was to test the potential of ampalaya seeds into
coffee substitute production. Three samples were prepared, each with varying amounts of
ampalaya seeds, and eventually rated by a panel of coffee drinkers chosen by the
researcher.
Table 6. Characteristics and Acceptability of the Coffee Samples
Samples Color Aroma Taste Overall Acceptability
A
(2.27)
Light Brown
(3.43)
Slightly Coffee Like
(3.07)
Average
5.80
(Like Slightly)
B
(3.13)
Brown
(3.83)
Slightly Coffee Like
(3.80)
Slightly Bitter
5.77
(Like Slightly)
C
(3.97)
Dark Brown
(4.37)
Coffee Like
(4.30)
Bitter
6.57
(Like Moderately)

Table 6 shows the mean ratings of the characteristics of each sample. With
regards to color and taste, the three samples shared different characteristics. The
evaluators commented that Sample A tastes more like a tea than a coffee. In terms of
aroma, samples A and B shared the same characteristics in which the evaluators rated the
samples as slightly coffee like. In terms of overall acceptability, samples A and B were
liked slightly by the evaluators. Sample C, on the other hand, were liked moderately by
them.


17


Table 7. Difference Among the Three Samples of Coffee
Characteristics P-Value
Statistical
Decision
Interpretation
Color
5.66 x 10
-11


Reject Ho since
P-value is <
There is a significant
difference between
the three samples
Aroma
0.0022

Reject Ho since
P-value is <
There is significant
difference between
the three samples
Taste
0.0001

Reject Ho since
P-value is <
There is a significant
difference between
the three samples
General
Acceptability
0.1898

Do not Reject
Ho since P-value
>
There is no
significant difference
between the three
samples

Table 7 shows the difference between the three coffee samples using the Kruskal-
Wallis test. In terms of color, aroma, and taste, it was found that there is a significant
difference among the samples since their p-values, 5.66 x 10
-11
, 0.0022, and 0.0001,
respectively are less than = 0.05. With regards to general acceptability, it was found
that there is no significant difference between the three samples since the p-value
(0.1898) is greater than that the value of the level of significance 0.05.

Table 8. Acidity of the Coffee Samples
Sample A Sample B Sample C
7.17 6.01 5.16

Table 8 shows the pH value of each sample. Sample A is not acidic since the
value of its pH exceeds to 7, Sample B is acidic compared to Sample A but Sample C is
the most acidic among the three samples since as the value of pH is lesser 7, the more
acidic the liquid is and since the value of pH is greater 7, the less acidic a liquid is. The
18


significance of Sample A for not acidic is that, the drinker can safely consume the
ampalaya coffee even though they have not eaten their meal yet, especially breakfast.




CHAPTER V
CONCLUSION AND RECOMMENDATIONS

A. Summary of Findings
This study aims to produce alternative coffee made from ampalaya seeds. There
were three samples produced, coffee from pure ampalaya seeds (Sample A), mixture of
coffee from ampalaya seeds and commercial coffee (Sample B), and pure commercial
coffee (Sample C).
The coffee produced from the experiment has different characteristics based on
the ratings of the evaluators. Samples A, B, and C differs from each other in terms of
color in which Sample C has the highest rating (dark brown). In terms of aroma, Samples
A and B shared the same characteristics in which the evaluators rated the two samples as
slightly coffee like but Sample C has also the highest rating which rated as coffee
like. Based on the rating given by the evaluators in terms of taste, Sample C still has the
highest rating (bitter). Based on the Hedonic Scale, Samples A and B were liked slightly
while Sample C was liked moderately by the evaluators.

B. Conclusions
The researcher concluded that Ampalaya seeds cannot be made into a good
alternative coffee based on the result of evaluation among the thirty evaluators. Sample C
which was made from pure commercial coffee had better characteristics in terms of color,
20


aroma, and taste compared to the other samples which were made from Ampalaya seeds
in different concentration. In terms of acidity, Sample A is not acidic, while Sample B is
acidic but Sample C is the most acidic among the three samples. Since Sample A is not
acidic, the Ampalaya coffee is safe to drink even though the drinker has not eaten any
meal yet.
The researcher also found out that there is a significant difference among the
samples in terms of its characteristics. However, there is no significant difference in
terms of the general acceptability of each sample. This means that the coffee with
ampalaya seeds are not comparable to commercial coffee in terms of color, aroma, and
taste but it is generally acceptable.

C. Recommendations
1. Find another seed or any plant that can be a good alternative coffee.
2. Add sugar to see if sweetness can affect the acceptability of the ampalaya
coffee.
3. Increase the proportion of the concentration of the Ampalaya seed coffee
powder in each sample if it can affect the taste of the coffee.
4. The future researchers can experiment the nutritive values of the Ampalaya
seed coffee.



REFERENCES

Books
Philippines University (1976). Plants of the Philippines Philippines University

Tobias, R. (1991). Coffee. In Encyclopedia Americana (p.187). New York:
Scholastic Library Publishing.

Bender A. and Bender D. (1997) A Book of Food and Nutrition (p.97)

Webster M. (1993) Websters Third New International Dictionary

Lexicon P. (1992) The New Lexicon Websters Encyclopedic Dictionary of the
English Language

Lura K. (2007). Utilization of Rambutan Seeds into Coffee

Macandora J. and Sanchez M. (2010). Breadfruit Seeds into Coffee


Websites
Bitter Melon, Retrieved (August 2011) from:
http://en.wikipedia.org/wiki/Bitter_melon

Coffee , Retrieved (2011) from: http://en.wikipedia.org/wiki/Coffee

Herbal Medicine Retrieved (August 2011) from:
http://www.medicalhealthguide.com/articles/ampalaya.htm

Jones T. (2001). Coffee. History of Coffee. Retrieved (September 23, 2011) from:
http://coffeeuniverse.com/world_coffee.html





APPENDIX A
DOCUMENTATION
Figure 4. Gathering of Ampalaya seeds Figure 5. Roasting of Ampalaya Seeds


Figure 6. Sample of Ampalaya Seed Coffee Figure 7. Measuring the Acidity of Sample A


23




Figure 8. Measuring the Acidity of Sample B Figure 9. Measuring the Acidity of Sample C



APPENDIX B
DATA GATHERED DURING EVALUATION
Table 9. Data Gathered for Color
COLOR
Evaluator Sample A Sample B Sample C
1 2 3 4
2 3 4 5
3 2 3 4
4 2 3 4
5 2 3 4
6 2 4 4
7 3 4 5
8 2 4 4
9 3 4 4
10 3 4 5
11 2 2 3
12 2 3 4
13 2 4 5
14 2 3 4
15 2 3 4
16 2 3 4
17 2 2 2
18 3 3 4
19 2 3 4
20 5 5 4
21 2 3 5
22 2 3 4
23 2 3 4
24 2 3 4
25 2 3 3
26 2 3 2
27 2 3 4
28 2 2 4
29 2 2 4
30 2 2 4


25


Table 10. Data Gathered for Aroma
AROMA
Evaluator Sample A Sample B Sample C
1 5 5 5
2 5 4 3
3 5 5 5
4 3 4 5
5 3 5 5
6 4 5 4
7 3 5 5
8 3 3 4
9 4 5 5
10 2 3 5
11 4 4 4
12 4 3 2
13 1 3 3
14 3 2 5
15 4 4 5
16 5 5 5
17 2 2 3
18 2 3 5
19 2 3 5
20 4 4 3
21 2 5 5
22 5 5 5
23 3 4 5
24 4 3 5
25 3 4 5
26 3 3 2
27 4 4 4
28 4 4 5
29 4 1 5
30 3 5 4






26


Table 11. Data Gathered for Taste
TASTE
Evaluator Sample A Sample B Sample C
1 4 5 5
2 3 3 5
3 4 5 5
4 2 3 4
5 2 5 4
6 4 5 5
7 4 5 5
8 4 5 5
9 4 5 5
10 4 1 5
11 3 5 4
12 5 5 3
13 1 5 5
14 2 4 4
15 4 3 4
16 3 4 4
17 2 2 2
18 2 3 4
19 3 4 5
20 3 2 2
21 3 4 5
22 2 3 4
23 1 4 5
24 4 3 4
25 3 5 5
26 4 5 5
27 3 4 5
28 2 3 5
29 4 1 4
30 3 3 2






27


Table 12. Data Gathered for General Acceptability
GENERAL ACCEPTABILITY
Evaluator Sample A Sample B Sample C
1 6 7 7
2 3 7 5
3 4 6 8
4 4 4 5
5 6 6 6
6 8 5 6
7 8 2 3
8 8 7 7
9 7 9 9
10 3 9 9
11 5 6 6
12 3 2 2
13 6 8 9
14 8 6 9
15 6 5 6
16 6 7 8
17 1 1 2
18 5 7 7
19 5 5 6
20 9 7 8
21 6 7 8
22 9 9 9
23 5 5 9
24 7 7 6
25 5 4 7
26 4 2 3
27 7 7 8
28 8 7 8
29 6 1 4
30 6 8 7






28


Table 13. Sample Score Sheet
Characteristics Sample A Sample B Sample C
Color
Aroma
Taste
General Acceptability
Comments:



APPENDIX C
SAMPLE CALCULATION

Figure 10. Kruskal-Wallis Test for Color
Median n Avg. Rank


2.00 30 22.95 Sample A


3.00 30 46.43 Sample B


4.00 30 67.12 Sample C
3.00 90 Total



47.191 H (corrected for ties)


2 d.f.


5.66E-11 p-value



multiple comparison values for avg. ranks

16.15 (.05) 19.80 (.01)



Figure 11. Kruskal-Wallis Test for Aroma
Median n Avg. Rank


3.50 30 34.90 Sample A


4.00 30 44.23 Sample B


5.00 30 57.37 Sample C
4.00 90 Total



12.259 H (corrected for ties)


2 d.f.


.0022 p-value



multiple comparison values for avg. ranks

16.15 (.05) 19.80 (.01)



30




Figure 12. Kruskal-Wallis Test for Taste
Median n Avg. Rank


3.00 30 30.40 Sample A


4.00 30 47.67 Sample B


5.00 30 58.43 Sample C
4.00 90 Total



18.921 H (corrected for ties)


2 d.f.


.0001 p-value



multiple comparison values for avg. ranks

16.15 (.05) 19.80 (.01)




Figure 13. Kruskal-Wallis Test for General Acceptability
Median n Avg. Rank


6.00 30 41.10 Sample A

6.50 30 42.97 Sample B

7.00 30 52.43 Sample C
6.00 90 Total



3.323 H (corrected for ties)

2 d.f.


.1898 p-value



multiple comparison values for avg. ranks

16.15 (.05) 19.80 (.01)



CURRICULUM VITAE

Name: Shayne Ann P. Ayson
Nickname: Ann
Place of Birth: Aysons Residence
Date of Birth: 8 June 1996
Home Address: #0010 Steelmakers Village, Tubod, Iligan City
Religion: Roman Catholic
Gender: female
Fathers Name: Mr. Esteban J. Ayson
Mothers Name: Mrs. Ma. Gloria P. Ayson

Educational Background:
Elementary Name of School: Iligan City Central School
Address: Mahayahay, Iligan City
Date of Graduation: April 1, 2009
Secondary Name of School: MSU-IIT Integrated Developmental School
Address: A. Bonifacio Ave., Brgy. Tibanga, Iligan City
Honor and Rewards Received:
Elementary Grade One: With Honors; Grade Two and Three: 3
rd
Honorable
Mention; Grade Four and Five: With Honors; Grade Six: 2
nd

Honorable Mention
Secondary Second Year: 2
nd
Honors