Evaluation of Compost Quality under Novcom Composting Method Using Wheat Flour Mill Waste as Raw Material

Ranjan Bera; Antara Seal; Anupam Datta; Susmita Saha; Rupkatha Roy Chowdhury; Ashis Kumar Chatterje; Arun Kumar Barik; Debashis Mazumdar

doi:10.37591/rrjocst.v5i2.645

Abstract

AbstractDevelopment of soil quality is pre-requisite for sustenance of crop yield. And to bring about the necessary changes, reduction of synthetic fertilizers and higher emphasis on organic soil management is essential. However, meeting the objective on wider scale is an uphill task considering that the present biodegradation methods offer limited choice of raw materials that can be used for compost production. A study was taken up to evaluate the end product quality produced under Novcom composting method using wheat flour mill waste as raw material. Analytical data indicated maturity of Novcom compost within a period of 21 days. Favourable C:N ratio (16:1) along with high nutrient content in terms of total N (1.41%), total P2O5 (0.64%) and total K2O (1.21%) indicated high mineralization potential of organic matter for meeting plants’ nutritional requirements, post soil application. Microbial population (per gm moist compost) was noted up to a high order of 1016 c.f.u. Proliferation of such huge microbial population within composting heap may have influenced speedy decomposition and appreciation of nitrogen content during the process of biodegradation. Microbial respiration and phytotoxicity bioassay tests confirmed the maturity, stability and non-phytotoxic effect of Novcom compost. Assessment of compost quality index (CQI) substantiated the good quality of this wheat flour mill waste compost, as indicated by the above quality parameters. Keywords: Biodegradation, microbes, stability, phytotoxicity, compost quality indexCite this ArticleAntara Seal, Anupam Datta, Ranjan Bera et al. Evaluation of Compost Quality under Novcom Composting Method Using Wheat Flour Mill Waste as Raw Material. Research & Reviews: Journal of Crop Science and Technology. 2016; 5(2): 1–6p.