Paper Details

Over the past ten years, food waste has emerged as a significant global concern, with far-reaching implications for the environment and public health. In addition, the harmful substances that emerge from its breakdown can seep into agricultural areas and water systems, posing potential health risks. To address this issue and align with the objectives of global sustainable development goals (SDGs), the practice of composting has been adopted as an effective means to both manage and diminish food waste. This study compiles inputon decomposition of organic kitchen waste by microbial decomposers and its physico-chemical properties involved to promote seed germination and seedling growth.Four different fungal species were used for making compost from kitchen wastes. The fungal spore suspension was inoculated in flasks containing kitchen wastes and incubated for fifteen days. The flasks were harvested by adding Czapek salt after fifteen days of incubation. Protein estimation, Cellulase enzyme assay and plant growth promoting effect of compost extract were evaluated. The effect of compost extract was found to be positive on enhancing shoot length, root length and seedling length of Vigna radiataL. (Moong) plant. The compost extracts were found to promote growth of plant more than two folds as compared to control. Amongst all the compost extracts, the one which is decomposed by Aspergillus sp.1was found to be more potential in promoting growth of Moong plant. Overall, good compost, not only reduces waste issues, but also contributes substantially to the economic and social sectors of a nation by increasing crop yield.

Compost extract, Vigna radiata, Aspergillus sps., Penicillium sps.