Front. Sustain. Food Syst. Frontiers in Sustainable Food Systems Front. Sustain. Food Syst. 2571-581X Frontiers Media S.A. 10.3389/fsufs.2023.1250984 Sustainable Food Systems Correction Corrigendum: Effect of sun-dry on nutritional and sensory acceptability of wilted African leafy vegetables: a case study of Morogoro Region, Tanzania Ahmed Amina 1 2 3 4 * Almas Saliath 1 Kissaka Kelvin 1 Suleiman Rashid 1 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

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

 *Correspondence: Amina Ahmed mimomed88@gmail.com 14 08 2023 2023 7 1250984 30 06 2023 07 07 2023 Copyright © 2023 Ahmed, Almas, Kissaka and Suleiman. 2023 Ahmed, Almas, Kissaka and Suleiman

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 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 African leafy vegetables post-harvest loss circular economy sun drying sauces sensory evaluation wilted vegetables section-at-acceptance Land, Livelihoods and Food Security

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.

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.

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.

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.

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