ISSN : 2663-2187

Enhancing nitrogen content of compost through addition of oil residues as co-substrates during food waste composting

Main Article Content

Thankaraj Anishla, Jonathan W.C. Wong, Ammaiyappan Selvam
» doi: 10.33472/AFJBS.6.Si3.2024.365-379


The study aimed at co-composting food waste with neem cake (NC), sesame cake (SC), or peanut cake (PC) as co-substrate to achieve an effective composting process and produce a high-nutrient compost. The food waste and sawdust mixed at 1:1 ratio (on dry basis) was mixed with 10% of NC, SC, and PC individually. The mixtures were composted in 20-L in-vessel composters with aeration and monitored through analysis of physicochemical parameters for 42 days. Addition of 10% of organic materials resulted in increases of EC from 1.25 mS/cm to 2.27- 2.40 mS/cm. Total Kjeldahl nitrogen (TKN) content gradually decreased at the beginning of the composting and gradually increased thereafter. The TKN contents were 2.05 ± 0.05 % in FW+NC10, 2.01 ± 0.14% in FW+SC10, 1.89± 0.16% in FW+PC10 and 1.68±0.17 in control treatments. Neem cake showed the maximum seed germination Index (SGI) values followed by sesame cake and peanut cake treatment and the increase in SGI was significant when compared with control. Among the organic amendments, 10% neem cake addition resulted in a higher SGI, relatively more nitrogen content and reduced N loss and thus better than other treatments.

Article Details