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Food name Side stream Component group Component Value Unit Description Reference
Abattoir wastes, unspecified Abattoir, receiving streams Waste compounds Conductivity 156 µS/cm Chanchaga Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Green waste Biochar from greenhouse waste Waste compounds Conductivity 1290 mS/m 25°C Pepper residues under gasification. Combustion temperature: gasification at 750°C ECN Phyllis 2
Abattoir wastes, unspecified Abattoir, hand dug wells Waste compounds Conductivity 66 µS/cm Chanchaga Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Abattoir wastes, unspecified Abattoir, bore holes Waste compounds Conductivity 288 µS/cm Maikunkele Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Sponge gourd Sponge gourd fibers Waste compounds Crystallinity 50 % Characterization of banana, sugarcane bagasse and sponge gourd fibers of Brazil
Sugar cane Sugar cane bagasse Waste compounds Crystallinity 48 % Characterization of banana, sugarcane bagasse and sponge gourd fibers of Brazil
Millet Millet husk Waste compounds Deformation temperature 1340 °C ECN Phyllis 2
Olive Olive cake, dried Waste compounds Degradability, effective 435 g/kg CP Dried, two-stage dried Chemical composition and nutrients availability for goats and sheep of two-stage olive cake and olive leaves
Lemon Sweet lemon pulp Waste compounds Degradability, effective 87.6 % Citrus limetta Utilization of fruit and vegetable wastes, FAO
Olive Olive leaves Waste compounds Degradability, effective 459 g/kg CP Chemical composition and nutrients availability for goats and sheep of two-stage olive cake and olive leaves
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