African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

Evaluation of dry matter, starch and beta-carotene content in orange-fleshed sweet potato (Ipomoea batatas L.) genotypes tested in three agro-ecological zones of Malawi

D. M. Kathabwalika
  • D. M. Kathabwalika
  • Lilongwe University of Agriculture and Natural Resources (LUANAR), Bunda College Campus, P.O.Box 219, Lilongwe, Malawi.
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E. H. C. Chilembwe
  • E. H. C. Chilembwe
  • Lilongwe University of Agriculture and Natural Resources (LUANAR), Bunda College Campus, P.O.Box 219, Lilongwe, Malawi.
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V. M. Mwale
  • V. M. Mwale
  • Lilongwe University of Agriculture and Natural Resources (LUANAR), Bunda College Campus, P.O.Box 219, Lilongwe, Malawi.
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  •  Received: 31 May 2016
  •  Accepted: 03 August 2016
  •  Published: 30 November 2016

How to cite this article

APA /
Kathabwalika, D. M., Chilembwe, E. H. C., & Mwale, V. M. (2016). Evaluation of dry matter, starch and beta-carotene content in orange-fleshed sweet potato (Ipomoea batatas L.) genotypes tested in three agro-ecological zones of Malawi. African Journal of Food Science, 10(11), 320-326.
Chicago /
D. M. Kathabwalika, E. H. C. Chilembwe and V. M. Mwale. "Evaluation of dry matter, starch and beta-carotene content in orange-fleshed sweet potato (Ipomoea batatas L.) genotypes tested in three agro-ecological zones of Malawi." African Journal of Food Science 10, no. 11 (2016): 320-326.
MLA /
D. M. Kathabwalika, E. H. C. Chilembwe and V. M. Mwale. "Evaluation of dry matter, starch and beta-carotene content in orange-fleshed sweet potato (Ipomoea batatas L.) genotypes tested in three agro-ecological zones of Malawi." African Journal of Food Science 10.11 (2016): 320-326.
DOI /
https://doi.org/10.5897/AJFS2016.1471
URL /
https://academicjournals.org/journal/AJFS/article-abstract/5CAB0F260709

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This article is published under the terms of the Creative Commons Attribution License 4.0

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