Correction to: Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia

Correction to: Journal of Food Measurement and Characterization https://doi.org/10.1007/s11694-018-9875-4

The original version of this article unfortunately contained an error in Fig. 1. Corrected version of Fig. 1 is given below.

In Results and Discussion, Fat Content subsection, the sentence “Fat content of unroasted cocoa beans (42.65%) was significantly (p < 0.05) higher compared to roasted cocoa beans (30.00%), unroasted cocoa shells (4.87%), roasted cocoa shells (3.09%) and unfermented cocoa beans (0.32%).” should read as below:

Fat content of unroasted cocoa beans (42.65%) was significantly (p < 0.05) higher compared to unfermented cocoa beans (41.51%), roasted cocoa beans (30.00%), unroasted cocoa shells (4.87%) and roasted cocoa shells (3.09%).

Fig. 1

Fat content of Peninsular Malaysia unfermented, unroasted, roasted cocoa beans and cocoa shells. Values are expressed as mean ± standard deviation (n = 4). Means with different letters were significantly different at level of p < 0.05