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CORRECTION article

Front. Sustain. Food Syst., 14 August 2023
Sec. Land, Livelihoods and Food Security
Volume 7 - 2023 | https://doi.org/10.3389/fsufs.2023.1250984

Corrigendum: Effect of sun-dry on nutritional and sensory acceptability of wilted African leafy vegetables: a case study of Morogoro Region, Tanzania

This article is a correction to:

  1. Effect of sun-dry on nutritional and sensory acceptability of wilted African leafy vegetables: a case study of Morogoro Region, Tanzania

    1. Read original article
\r\nAmina Ahmed,,, Amina Ahmed1,2,3,4*Saliath AlmasSaliath Almas1Kelvin KissakaKelvin Kissaka1Rashid SuleimanRashid Suleiman1
  • 1Department of Food Science and Agroprocessing, School of Engineering and Technology, Sokoine University of Agriculture, Morogoro, Tanzania
  • 2Division of Quality of Plant Products, Faculty of Agricultural Sciences, University of Göttingen, Göttingen, Germany
  • 3Department of Food Science and Technology, College of Agricultural Sciences and Technology, Mbeya University of Science and Technology, Mbeya, Tanzania
  • 4Department of Biology, Faculty of Science, University of Antwerp, Antwerp, Belgium

A corrigendum on
Effect of sun-dry on nutritional and sensory acceptability of wilted African leafy vegetables: a case study of Morogoro Region, Tanzania

by Ahmed, A., Almas, S., Kissaka, K., and Suleiman, R. (2023). Front. Sustain. Food Syst. 7:1161961. doi: 10.3389/fsufs.2023.1161961

In the published article, there was an error in Figure 1 as published. All instances of “ALVs” should have been written as “AGLVs.” The corrected Figure 1, abbreviation and caption appear below.

FIGURE 1
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Figure 1. Flow diagram for the drying of African green leafy vegetables (AGLVs) and preparing sauces.

In the published article, there was an error in Figure 2 as published: an error in legend X and in the caption of the figure. The corrected Figure 2 and caption appear below.

FIGURE 2
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Figure 2. Sensory scores of the African nightshade sauces using a 9-point Hedonic scale whereby 1 indicated disliked extremely, and 9 indicated liked extremely; SBANL, stored blanched leaves; SUANL, stored unblanched leaves; BANL, blanched leaves; UANL, unblanched leaves; FANL, fresh leaves.

In the published article, there was an error in Figure 3 as published: an error in legend X and in the caption of the figure. The corrected Figure 3 and caption appear below.

FIGURE 3
www.frontiersin.org

Figure 3. Sensory scores of the cowpea leafy sauces using a 9-point Hedonic scale whereby 1 indicated disliked extremely, and 9 indicated liked extremely; SBCPL, stored blanched leaves; SUCPL, stored unblanched leaves; BCPL, blanched leaves; UCPL, unblanched leaves; FCPL, fresh leaves.

In the published article, there was an error in Section 2.11, sentence number 2. The interpretation of hedonic scales was interchanged. The corrected sentence appears below:

“The sauces were evaluated for colour, flavour, aroma, mouthfeel, texture, bitterness and overall acceptability using 30 semi-trained panellists. A 9-point hedonic scale was used to rate the acceptance, whereby 1 indicated disliked extremely, and 9 indicated liked extremely (Stone and Sidel, 2004).”

The authors apologize for these errors and state that they do not change the scientific conclusions of the article in any way. The original article has been updated.

Publisher's note

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.

References

Stone, H., and Sidel, J. L. (2004). Sensory evaluation practices. 3rd ed. San Diego, CA. Elsevier Academic Press.

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Keywords: African leafy vegetables, post-harvest loss, circular economy, sun drying, sauces, sensory evaluation, wilted vegetables

Citation: Ahmed A, Almas S, Kissaka K and Suleiman R (2023) Corrigendum: Effect of sun-dry on nutritional and sensory acceptability of wilted African leafy vegetables: a case study of Morogoro Region, Tanzania. Front. Sustain. Food Syst. 7:1250984. doi: 10.3389/fsufs.2023.1250984

Received: 30 June 2023; Accepted: 07 July 2023;
Published: 14 August 2023.

Edited and reviewed by: Bhaskar Gardas, M. H. Saboo Siddik College of Engineering, India

Copyright © 2023 Ahmed, Almas, Kissaka and Suleiman. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

*Correspondence: Amina Ahmed, mimomed88@gmail.com

Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.