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Food name Side stream Component group Component Value Unit Description Reference
Wheat Wheat Waste compounds pH 6.6 N/A Silage. Location: shoulder Changes during aerobic exposure of wheat silages
Orange Orange pulp silage Waste compounds pH 3.50 N/A Citrus by-products as ruminant feeds: A review
Corn Corn silage Waste compounds pH 7.2 N/A Location: shoulder Changes during aerobic exposure of wheat silages
Abattoir wastes, unspecified Abattoir, receiving streams Waste compounds pH 7.4 N/A Kpakungu Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Sorghum Sorghum silage Waste compounds pH 6.6 N/A Location: shoulder Changes during aerobic exposure of wheat silages
Abattoir wastes, unspecified Abattoir, hand dug wells Waste compounds pH 6.9 N/A Kpakungu Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Green waste Biochar from greenhouse waste Waste compounds pH 11.5 N/A Pepper residues under gasification. Combustion temperature: gasification at 750°C ECN Phyllis 2
Abattoir wastes, unspecified Abattoir, bore holes Waste compounds pH 7.1 N/A Maitumbi Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Apple Apple pomace, dried Waste compounds pH 3.75 1:10 diluted apple pomace Powder, fermented with Torula Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Bolti Bolti fish Waste compounds pH 6.3 N/A Flesh only Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
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