CHAPTER I

INTRODUCTION

Background of the study

Rice is a grain. It is the seed of the grass species Oryza Sativa

(Asian rice) or Oryza Glaberrima (African rice), edible starchy cereal

grain and the grass plant (family Poaceae) by which it is produced. It is eaten

alone and in a great variety of soups, side dishes, and main dishes in Asian,

Middle Eastern, and many other cuisines. Other products in which rice is used

are breakfast cereals, noodles, and such alcoholic beverages as Japanese sake.

Rice is a powerhouse of various nutrients. It is a great source of

calcium and iron, vitamins such as niacin, Vitamin D, thiamine, fiber

and riboflavin. Rice is easy to digest and it has less saturated fats and

has good cholesterol as compared to other foods.

The cultivated rice plant is an annual grass and grows to about 1.2

meters (4 feet) in height. The fibrous root system is often broad and spreading.

Varieties differ greatly in the length, shape, and weight of the panicle and the

overall productivity of a given plant.

In the Philippines, the Food and Nutrition Research Institute

under the Department of Science and Technology said that each Filipino

wastes an average of three tablespoons or nine grams of rice daily,

which is equivalent to 3.3 kilos per year (Desuderion, 2012). With this

amount of rice being wasted, this is one of the ways in practicing

responsible consumptions.

1
 Chips are strips of skinless potatoes that are grilled, deep-

fried or baked until their outsides are crisp and approaching golden brown in

color. Chips are very similar to French fries, the distinctions being that fries

are usually thinner and of more regular shape.  In some cases, food sold as

fries in the USA and other countries would be recognized as chips elsewhere.

Chips may be eaten with a knife and fork, though in informal surroundings it

is possible to eat them with fingers; chips shops provide an optional wooden

fork. Salt, pepper, vinegar and ketchup may be added, alongside mushy peas.

The ingredients commonly used in preparing traditional potato chips

includes shortening used as a frying medium, salt and sometimes other

seasonings. Rice chips can also be used as an ingredient when broken into

pieces for adding flavor and texture to salads, casseroles, and other food

toppings. Enrichment of a product is a process in which nutrients are added to

the food to make it more nutritious. A variety of food products are enriched

with vitamins, calcium and others to improve the quality of the product.

Significance of the Study

The purpose of this study is to give an information on how to

make the rice flour as an enrichment to chips and to take advantage of

the production of rice in the community. The use of rice flour in

developing various food products will also serve as a good source of

income to future entrepreneurs.

2
Statement of the Problem

This study aims to know the acceptability of rice flour as an

enrichment for chips production in the community. Specifically, this

answers the following questions:

1. What are the physical characteristics of rice chips in terms of

a. appearance,

b. texture, and

c. taste

2. Is the product acceptable to the respondents?

3. How long is the shelf-life of the product?

4. How much is the cost?

Scope and Delimitation of the Study

This study focuses on the physical characteristics, acceptability,

shelf-life and the computation of the cost of the product. It is also

evaluated by twenty (20) respondents: five (5) teachers, 5 students, 5

homemakers and 5 kids in the community.

Results of this study will be evaluated based on the criteria

indicated in the subjective score card and the 9-point hedonic scale.

Locale of the Study

This study will be conducted at Barangay 33-B La Paz, Laoag

City during the Academic Year 2020-2021 second semester.

3
 Figure. 1 Map of Brgy. 33-B La Paz, Laoag City, Ilocos Norte

Definition of Terms

To make this study more understandable, the following terms are

hereby defined:

Rice. Starchy seeds or grain of an annual marsh grass cultivated

in warm climates and used for food.

Chips. Any type of snack food in the form of crisp, flat or

slightly bowl shaped, bite-sized unit.

Rice chips. A snack food created with rice products in order to

produce a chip that provides an alternative flavor and option to other

varieties of chips.

Rice flour. Also rice powder, is a form of distinct from rice

starch, which usually produced by steeping rice in lye.

4
 Acceptability. It is the condition of being good enough or

satisfactory or approved by the respondents.

Sensory evaluation. This is the process of ranking, comparing

and assessing the rice chips by the use of bodily senses based on specific

qualitative criteria.

Nine-point hedonic scale. This is used to determine the

acceptability of the rice chips with nine levels of evaluation.

5
 CHAPTER II

THEORETICAL FRAMEWORK

Review of Related Studies and Literature

Rice is a dietary staple food and one of the most important cereal

crops. Rice has also fed more people over a longer time than has any other

crop. It is spectacularly diverse, both in the way it is grown and how it is used

by humans. Rice is unique because it can grow in wet environments that other

crops cannot survive in.

Effect of rice on the global economy

Rice is also the most important crop to millions of small farmers who

grow it on millions of hectares throughout the region. Rice research that

develops new technologies for all farmers has a key role to play in meeting

this need and contributing to global efforts directed at poverty alleviation.

According to Yap, the world market for rice is undergoing a time of

extreme policy changes and price uncertainty. For farmers producing for

export as well as for importers relying on external sources for their supply of

staple food, this has caused hardship.

In Southeast Asia, where agriculture is a major source of livelihood,

approximately 115 million ha of land are devoted to the production of rice and

coconut. Rice has been feeding the region’s population for well over 4 000

years and is the staple food of about 557 million people (Manzanilla et al.,

2011). In 2007, the average annual consumption per capita was about 197 kg

6
(FAOSTAT, 2012) and provided 49 percent of the calories and 39 percent of

the protein in the diet (FAOSTAT, 2012).

Nutritional Value of Rice

According to Taboola (2018), white rice comes in short-grain and

long-grain varieties. Short-grain rice is very starchy and becomes soft and

sticky when you cook it, which makes it ideal for sushi. Short-grain rice is

also used in paella and risotto dishes, and sometimes mixed into chili and

stews. Long-grain rice, such as jasmine and basmati, contains less starch, so

the cooked grains are drier and don’t clump together. White rice is about 90

percent carbohydrate, 8 percent protein and 2 percent fat. White rice is a

good source of magnesium, phosphorus, manganese, selenium, iron, folic

acid, thiamine and niacin. It is low in fiber and its fat content is primarily

omega-6 fatty acids, which are considered pro-inflammatory.

While, long-grain rice: Raw, long-grain white rice is a relatively good

source of energy, carbohydrates, calcium, iron, thiamin, pantothenic acid,

folate and vitamin E, compared to maize, wheat and potatoes. It contains no

vitamin C, vitamin A, beta-carotene, or lutein + zeazanthin, and is notably low

in fiber. The calorie content of 1 cup of cooked rice varies from a high of

241.8 kcals for medium-or short-grain white rice. (http://ricepedia.org/rice-as-

food/nutritional-content)

Rice can be part of a balanced diet, particularly if you choose the

unprocessed, brown rice varieties. Many of the health benefits of rice come

from the vitamins and minerals that it provides. Magnesium is the structural

component of bones that assists in hundreds of enzyme reactions involved in

7
the synthesis of DNA and proteins and is required for proper nerve conduction

and muscle contraction. Rice contains resistant starch, which can lead to the

formation of certain fatty acids that help the colon stay healthy. These fatty

acids may also decrease the risk of colorectal cancer. Athletes who need a lot

of energy in the form of carbohydrates can get it from white rice. Many prefer

white rice over brown for its high-carb, low-fiber profile. (Cervoni, 2021)

What are rice chips?

Rice chips are made from rice flour and with the extraction of rice.

According to Persistence Market Research online, rice chips contain 30

percent less fat than the regular potato and other chips.

It is a snack food created out of rice products in order to produce a chip

that provides an alternative flavor and option to other varieties of chips. Rice

chips are made of white or brown rice, white or brown rice flour, cooking oils

(typically sunflower, safflower, or corn oil), and seasonings. It is common to

find the chips made without artificial ingredients. Most often served with dips

or soup and sandwiches, rice chips can also be used as an ingredient when

broken into pieces for adding flavor and texture to salads, casseroles, and other

food toppings. Rice chips are available in many food stores, often being sold

in the organic or health food sections. In addition to the natural flavor. Rice

chips are also made in different flavors such as spicy, barbecue or others that

are similar (Recipetips.com)

Rice chips are on market initial stage growth and have a lot of potential

markets across the globe. Rice is a special importance for the nutrition of a

large population in Asia, parts of Latin America and the Caribbean. As a

result, it plays a pivotal role in the food security of over half the world

8
population. Rice chips are healthier than any other crispy snack products. Rice

chips are gluten-free, low cholesterol and rich in carbohydrates. Rice chips are

suitable for the dietary food consumer for the flavored and savory taste.

Research claims that rice chips will increase demand in the near future due to

its health benefits and low-fat content.

The global population is growing widely and the demand for new and

sustainable food products is increased in recent years and is expected to

increase in the near future as well. These are the factors strengthening the

growth of the global rice chips market. Rice is one of the most carbohydrate-

containing cereals and also contains a good amount of protein. Rice has

reduced antioxidant potency or has a smaller amount antioxidant molecule

compared with other cereals. Therefore, rice is a good candidate for natural

sources of antioxidant and may hold the potential for the growth of rice-based

foods, food preservative, drugs, cosmetic products and pharmaceuticals. These

factors are fueling the growth of rice-based food and rice chips market across

the globe. The consumers who prefer and healthy food for daily consumers are

the potential consumers for the global rice chips markets.

The increasing global population and the increasing demand for food

products are the key drivers in the global rice chips market. The rice chips

market is mainly engaged in the regions of North America and Europe and the

demand is increasing in these regions. The Asia Pacific is the fastest

developing regions in terms of economy and population, besides, is one of the

largest producers and consumer of rice. Rice is the most loved cereal in this

region for daily consumption. Rice chips on the initial stage growth in the Asia

Pacific and it have huge potential for the growth of the rice chips market.

9
(www.persistencemarketresearch.com/amp/market-research/rice-chips-

market.asp)

10
Research Hypothesis

The following research hypotheses were formulated as guide for this

study:

1. For the physical qualities of the product, there is a significant effect

of using white rice flour and brown rice flour.

2. The two experimental samples have a significant difference on the

acceptability.

Research Paradigm

Figure 2 shows the research paradigm of the study. The experimental

samples were subjected to sensory evaluation and acceptability test.

Experimental Treatment

Valuable Employed

Sensory Evaluation

Acceptability

Figure 2. The research paradigm

11
 CHAPTER III
METHODOLOGY

This chapter presents the research design, population sampling, data

gathering instrument, data gathering procedures and data gathering techniques.

Research Design

The study is a survey research that presents the acceptability of the

development of rice flour into chips in the community. The survey research is

a method of research that aims to know people accept the development of rice

flour into chips.

This study consists of two preparation treatment. Treatment 1 was

prepared using white rice flour, while treatment 2 is with brown rice flour.

After the two treatments are prepared, labeled and packed, sensory evaluation

is conducted. Evaluation is done using the nine-point hedonic scale.

The flow chart of the conduct of the study is illustrated in Figure 2.

Also, the preparation processes of the two experimental treatments are

illustrated in Figure 3.

12
 POWDERED

PREPARED

MEASURED

TREATMENT 1 TREATMENT 2

Basic recipe of Jicama Basic recipe of Jicama

Chips using white rice Chips using brown rice
flour flour

COOKED

KNEAD

MOLDED

COOKED

PACKAGING

Figure 3. Flow chart in the conduct of the study

13
Treatment 1.

Raw Material Buying Preparing Measuring

Mixing Cooking Kneading Molding

Cooking Packaging Finished Product

Treatment 2.

Raw Material Buying Powdered Preparing

Measuring Mixing Cooking Kneading

Molding Cooking Packaging Finished Product

Figure 4. Flow charts in the preparation of the two experimental treatments

Population Sampling

The researcher considered twenty (20) respondents to ensure that the

target population is well represented. The researcher decided to take five (5)

teachers, 5 students, 5 kids and 5 homemakers.

Data Gathering Instrument

The instruments used by the researcher are subjective score card and

hedonic evaluation. Certain methodologies and instrument, most especially

14
surveys are utilized by the researcher in this study. The subjective score card

determines the taste, appearance and texture.

The instrument is composed of four (4) sensory hedonic questions. It

includes the profile of the respondents, acceptability of the rice chips in terms

of appearance, texture, flavor and the overall acceptability of the rice chips.

Data Gathering Procedure

To gather the data, the researcher conducted an evaluation for the

overall acceptability and sensory evaluation of the two experimental products.

The researcher introduced the experimental treatment to the

respondents and asked them to evaluate the two treatment using the subjective

sensory evaluation score card and the nine-point hedonic scale.

Statistical Treatment

After the questionnaires were all gathered, the researcher analyzed the

respondents’ answers through the use of basic statistical operation such as the

frequency counts, ranking and mean scores.

The specific answers of the respondents per item were tabulated then

the percentage was computed to reveal the dominant perspective of the

respondents on the research topic. There are items that were ranked to

determine the preferences of the respondents on a given aspect of the topic.

Meanwhile, frequency was used to show the norm or the usual perception,

habit or practice of the respondents regarding the topic.

15
 CHAPTER IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents analysis and interprets data along the sensory

evaluation and acceptability of the two (2) experimental treatments.

Table 1. Summary of average score of the two experimental treatments.

Criteria for
Treatment 1 Treatment 2
Evaluation
Total
Total Average
Appearance Frequencies Frequencies Average
Score
Score
3-Brown 8 24 10 30
2-Light Brown 12 24 8 16
1-Dark Brown 2 2
48/20=2.4 48/20=2.
Light Brown 4
Light
Brown
Total
Total Average
Texture Frequencies Frequencies Average
Score
Score
3-Crisp 18 54 11 33
2-Moderately 2 4 7 14
Crisp 2 2
1-Either tough 58/20=2.9 49/20=2.
or soft Crisp 45
Moderat
ely
Crisp
Total
Total Average
Flavor Frequencies Frequencies Average
Score
Score
3-Sweet 3 9 8 24
2-Moderately 11 22 8 24
Sweet 6 6 4 4
1-Slightly 37/20=1.85 52/20=2.
Sweet Moderately 6
Sweet Sweet
Overall Score Rank 7.15%/3 7.45%/3
Average =2.38 =2.48
Legend: Highest - 3.0 Highest - 2.35 - 3.0 Lowest - 1.0 - 1.66

Lowest - 1.0 Average - 1.67 - 2.34

16
 The table 1 shows that in terms of appearance, they have the same

rating of 2.4 as evaluated by the respondents. In relation with texture, T1 got a

higher mean rating of 2.9 as evaluated by the respondents. In terms of flavor,

T2 got the higher rating of 2.6 as evaluated by the respondents.

Table 2. Summary of the result of acceptability test of the experimental

treatments
Criteria for Evaluation Treatment Treatment 2
F Total F Total
Average Average
Score Score
9-like extremely 7 63 6 54
8-like very much 9 72 5 40
7-Like 4 28 9 63
6-like moderately
5-either like or dislike
4-dislike moderately
3-dislike
2-dislike very much
1-dislike extremely
Overall Average Score Rank 163/20 = 8.15 157/20 = 7.85

Legend: like extremely - 8.30-9.09

like very much - 7.50-8.29
like - 6.70-7.49
like moderately - 5.90-6.69
either like or dislike - 5.10-5.89
dislike moderately - 4.20-5.0
dislike - 3.40-4.19
dislike very much - 2.60-3.39
dislike extremely - 1.80-2.59

In the above table, a 9-point Hedonic Scale was used to test the

respondent’s acceptability of the rice flour chips. Treatment 1 got a higher

17
mean of 8.15 as evaluated by the respondents. This means that T1 was

prepared using white rice flour. It marked “like very much” as evaluated by

the respondents while T2 obtained a mean rating of 7.85 which was prepared

using brown rice flour and it is marked “like very much”. This means that the

rice flour chips that used white rice flour is higher by 0.3 than the treatment 2

that used brown rice flour.

Table 3. Formulation of the two experimental treatments

TREATMENT 1
ACTUAL
MATERIALS MEASUREMENTS PRICE
PRICE
White rice flour 2 cups Php60.00 Php30.00
White sugar 3 tablespoon Php16.00 Php6.00
Cooking Oil 300 ml Php20.00 Php10.00
Salt ½ tsp Php10.00 Php2.00
Ground black ½ tsp Php 5.00 Php 2.00

pepper
Packaging 6 pcs Php 24.00 Php 24.00

TREATMENT 2
ACTUAL
MATERIALS MEASUREMENTS PRICE
PRICE
Brown rice flour 2 cups Php70.00 Php35.00
White sugar 3 tablespoon Php16.00 Php6.00
Cooking Oil 300 ml Php20.00 Php10.00
Salt ½ tsp Php10.00 Php2.00
Ground black ½ tsp Php 5.00 Php 3.00

pepper
Packaging 6 pcs Php 30.00 Php 24.00

Cost and Return Analysis

18
 A cost and return analysis on the development of rice flour chips was

conducted to determine the return of investment (ROI). The formula of the

computation of the ROI is as follows.

Total Net Income

Return of Investment (ROI) = x 100
Total Expenditures

Data on the simple cost and return analysis is presented in Table 4.

Computation of return on investment was based on the six packs at two cups

of white rice flour and brown rice flour from the production of each treatment.

Table 4. Cost and return analysis of the formulation of the two treatments

Items Treatment 1 Treatment 2

Total Expenditures (Php) 74 80
Total Sales (Php) 114 120
Net income (Php) 40 40
Return on Investment (%) 54.05 50

In each treatment, six (6) packs were produced. Each pack costs

Php19.00 using the white rice flour and Php20.00 for brown rice flour. The

result of cost and analysis showed that, Treatment I has the higher Return of

Investment (ROI) of 54.05%. This also shows that the use of white rice flour

decreases the input cost of the product.

Shelf Life of the Product

To provide protection and ease of handling, the rice flour chips product

was appropriately packaged using Ziploc plastic as shown if Figure 5. The

19
product was stored for one month at room temperature to determine the shelf

life.

Figure 5. Packaging of rice flour chips

20
 CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter shows the summary of the findings of this study,

conclusion and recommendation found on the results and findings.

Summary

The summary includes the restatement of the problem, scope and

delimitation, methodology and findings of the study.

Restatement of the Study

This study aims to know the acceptability of rice flour as an

enrichment for chips production in the community. Specifically, this

answers the following questions:

1. What are the physical characteristics of rice chips in terms of

a. appearance,

b. texture, and

c. taste

2. Is the product acceptable to the respondents?

3. How long is the shelf-life of the product?

4. How much is the cost?

Scope and Delimitation

This study focuses on the physical characteristics, acceptability,

shelf-life and the computation of the cost of the product. It is also

evaluated by twenty (20) respondents: five (5) teachers, 5 students, 5

homemakers and 5 kids in the community.

21
 Results of this study were evaluated based on the criteria

indicated in the subjective score card and the 9-point hedonic scale.

Methodology

This research study made use of the experimental method, wherein rice

flour with the given ingredients was subjected to the procedure presented in

the research paradigm.

The data on the sensory and acceptability test were analyzed using

sensory evaluation and 9-point hedonic scale. The data gathered were

statistically treated using frequency, ranking and mean scores.

Findings

The result on the sensory evaluation shows that in terms of appearance,

Treatment 1 has an average score of 2.4 while Treatment 2 has an average

score of 2.4 as evaluated by the respondents. In relation with texture, T1 has

an average score of 2.9 as evaluated by the respondents and T2 has an average

score of 2.45. In terms of flavor, T1 has an average score of 1.85 while T2 has

an average score of 2.6. In the acceptability evaluation, treatment 1 got the

higher mean of 8.15 over treatment 2 which has 7.85 acceptability though they

have the same verbal description of like very much. The numerical value only

reveals that treatment 1 is more acceptable.

Conclusion

Based on the findings of the study, the following conclusions are

drawn:

1. Rice flour can also be used in making chips.

22
 2. Treatment 1 and treatment 2 has the same quality in terms of

appearance.

3. Treatment 2 is sweeter than treatment 1

4. The respondents preferred treatment 1 as it was crispier than

treatment 2.

5. The respondents preferred treatment 1 as it was tabulated in the

acceptability test.

6. The rice flour has a long shelf-life. There were no noticeable

changes after a month when stored at room temperature.

Recommendation

The following recommendations are offered by the researcher based on

the accumulated study:

1. The community, especially the farmers, need to consider the study

about the development of rice flour chips because it can be of help in

putting up a business like this.

2. The future researchers must continue researching and gathering more

important information about the development of rice flour chips.

23
 REFERENCES

https://timesofindia.indiatimes.com/life-style/food-news/is-eating-rice-good-

or-bad-for-health/articleshow/69095583.cms

https://news.abs-cbn.com/business/04/20/12/ph-wastes-p23-million-worth-

rice-daily

https://www.persistencemarketresearch.com/market-research/rice-chips-

market.asp

http://www.knowledgebank.irri.org/ericeproduction/Importance_of_Rice.htm

http://www.fao.org/3/v6017t/V6017T01.htm

http://www.fao.org/3/i3084e/i3084e18.pdf

https://healthyeating.sfgate.com/rice-bowel-problems-11946.html

http://ricepedia.org/rice-as-food/nutritional-content

https://www.verywellfit.com/rice-nutrition-facts-calories-and-health-benefits-

4119792

https://www.recipetips.com/glossary-term/t--38657/rice-chip.asp#:~:text=A

%20snack%20food%20created%20with,corn%20oil)%2C%20and

%20seasonings.

https://www.britannica.com/plant/rice

24
 APPENDICES

A. SENSORY EVALUATION FOR RICE FLOUR CHIPS

Kindly check the sensory characteristics that best describes the product on

each sample.

CRITERIA Treatment 1 Treatment 2

APPEARANCE/COLOR
3-brown
2-light brown
1-dark brown
TEXTURE
3-crisp
2-moderately crisp
1-either tough or soft
FLAVOR/TASTE
3-sweet
2-moderately sweet
1-slightly sweet

Using the 9-point Hedonic scale, kindly evaluate and check the level of
acceptability of the product.
Treatment 1 Treatment 2
9-like extremely
8-like very much
7-like
6-like moderately
5-either like or dislike
4-dislike moderately
3-dislike
2-dislike very much
1-dislike extremely

Comments and Suggestions:

_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
___________________________________________________________

____________________________
Evaluator’s Name and Signature
__________________________
Date

25
 B. Recipe for Rice Flour Chips
First Trial
TREATMENT 1 and TREATMENT 2
WEIGHT IN
INGREDIENTS HH MEASURE
GRAMS
White Rice flour 1 cup 155
Brown rice flour 1 cup 155
Water 1 cup 240
White sugar 6 tablespoon 75
Cooking Oil 300 ml 300
Salt 1 tsp 5.9
Ground black
1 tsp 2.33
pepper

Yield: 6 packs

Weight per serving portion: 30 grams

Size per serving portion: 1 serving/ pack

Cooking time: 1 hour

Cost of recipe: Php106.00

Second Trial
TREATMENT 1 and TREATMENT 2
WEIGHT IN
INGREDIENTS HH MEASURE
GRAMS
White Rice flour 1 cup 155
Brown rice flour 1 cup 155

26
 Water ½ cup 118
White sugar 6 tablespoon 75
Cooking Oil 300 ml 300
Salt 1 tsp 5.9
Ground black
1 tsp 2.33
pepper

Yield: 6 packs

Weight per serving portion: 30 grams

Size per serving portion: 1 serving/ pack

Cooking time: 1 hour

Cost of recipe: Php106.00

Third Trial
TREATMENT 1 and TREATMENT 2
WEIGHT IN
INGREDIENTS HH MEASURE
GRAMS
White Rice flour 1 cup 155
Brown rice flour 1 cup 155
Water ½ cup 118
White sugar 6 tablespoon 75
Cooking Oil 300 ml 300
Salt 1 tsp 5.9
Ground black
1 tsp 2.33
pepper

27
Yield: 6 packs

Weight per serving portion: 30 grams

Size per serving portion: 1 serving/ pack

Cooking time: 1 hour

Cost of recipe: Php106.00

C. Computation procedure of the Return of Investment (ROI) on the

development of rice flour chips

Total sales = 6 packs of white rice chips x Php19.00

=6 packs of brown rice chips x Php20.00

Total Net Income = Total Sales – Total Expenditures

Return of Investment = Total Net Income x 100

Total Expenditures

28
D. Finish Products

29
FINISH PRODUCTS

TRIAL 1

30
FINISH PRODUCTS

TRIAL 2

31
FINISH PRODUCTS

TRIAL 3

32
E. Documentation for evaluation

33
F. Process in Making Rice Flour Chips

34
35
 CURRICULUM VITAE

Name MICKA ANGELA P. VENTURA

Gender Female

Address Brgy. 33-B La Paz, Laoag City, Ilocos Norte

Date of Birth August 29, 1999

Parents

Father Mr. Michael A. Ventura

Occupation Carpenter

Mother Mrs. Gloria P. Ventura

Occupation Housekeeper

Educational attainment

Elementary, 2006 – 2021 Eulalio F. Siazon Memorial Elementary School

Brgy. 33-B La Paz, Laoag City

Secondary, 2012 – 2018 Ilocos Norte Regional School of Fisheries

Brgy. 32- B La Paz, Laoag City

Tertiary, 2018 – 2021 Bachelor of Science in Industrial Technology

Mariano Marcos State University
College of Industrial Technology
Laoag City, Ilocos Norte

36