Co-composting of Food Waste and Leaves as a Way to Improve Soil Microbial Activity and Green-gram Growth

Abstract

Mixtures of vegetable waste and leaves were used to prepare compost in piles. The carbon/nitrogen ratios of the biomass varied among the selected agricultural waste. Co-composting was carried out for six weeks with a starter culture. The organic matter of the leaves declined after four weeks of composting, and a stable compost was obtained after 42 days of composting. The compost temperature reached its maximum after 12 days and moisture content declined continuously up to 42 days. The pH value of the compost increased slowly during composting and reached a maximum after six weeks. The electrical conductivity of the compost was suitable for plant nutrition. The organic matter, as organic carbon, declined, and organic nitrogen was increased. The carbon/nitrogen ratio of the mature compost was decreased. The decreased levels of carbon/nitrogen ratio reflected the maturity of the compost. The organic matter (%) was maximum (>50%) before composting process and it decreased gradually. The seed germination index was higher after 42 days of composting. The compost-treated plant improved yield and green gram seeds showed the presence of antioxidant enzymes.