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
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
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
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.
Statements
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
1
StoneH.SidelJ. L. (2004). Sensory evaluation practices. 3rd ed. San Diego, CA. Elsevier Academic Press.
Summary
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
Volume
7 - 2023
Edited and reviewed by
Bhaskar Gardas, M. H. Saboo Siddik College of Engineering, India
Updates
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.