Authors : Jaya Dabarase and Priya Magar
Page Nos : 87-94
Description :
Abstract:
The kitchen waste is organic waste, is biodegradable. A large amount of biodegradable
waste is generated every day. There are a nutritional values of kitchen waste, the most part of food Waste discharged in food production process, distribution and consumption stages has been disposed by incineration or landfill. This study was carried out to know the generation of kitchen waste at different sites under the categories of organic & inorganic. The aim also included laboratory testing as well as study of physical and chemical characteristics of organic category waste. Kitchen waste comprised of 92.94% organic waste
out of which chapatti waste was 11.54%; tomato waste was 6.35%; cabbage waste was
12.10%; potato waste was 3.42%; brinjal waste was 5.13%; cucumber waste was 5.61% & onion waste was 12.57%. The kitchen waste is generated every day. It is estimated that
about 400 to 500 gm per day of biodegradable waste is generated per person/ day.
Keywords: kitchen waste, organic waste, inorganic waste
