Valorisation and physicochemical analysis of bakery waste biocompost

Composting is a solid waste management process that is intended to improve soil and enhance organic crop productivity. It is challenging to handle food waste using traditional waste treatment techniques due to its high moisture and oil content as well as its variable composition. In this research, various bakery wastes such as food waste (bread waste and cake waste), paper boxes, eggshells and cow dung, dry leaves and Palm Press Fibre (PPF) were used for production of compost by applying bin composting method. Compost trials were formulated by using different ratios of feedstocks such as creamy and non-creamy bakery waste, paper boxes, eggshells, cow dung, dry leaves and PPF. For the assessment of maturity, stability and quality of the compost, various physicochemical parameters were monitored, namely: temperature, pH, electrical conductivity (EC), moisture content, color, appearance, odor, water holding capacity (WHC), phytotoxicity, total organic carbon (TOC), total nitrogen (N), phosphorus (P), potassium (K), C/N ratio, micro and macronutrient analysis. At the end of this research project, it is expected that, cost effective formula will be identified to deal massive waste of bakery generated in bakery industries.