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Food name Side stream Component group Component Value Unit Description Reference
Apple Apple pomace Waste compounds pH 3.81 N/A Fermentation characteristics, aerobic stability, proteolysis and lipid composition of alfalfa silage ensiled with apple or grape pomace
Corn Corn silage Waste compounds pH 4.2 N/A Location: wall Changes during aerobic exposure of wheat silages
Abattoir wastes, unspecified Abattoir, receiving streams Waste compounds pH 6.9 N/A F-layout Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Sorghum Sorghum silage Waste compounds pH 4.2 N/A Location: wall Changes during aerobic exposure of wheat silages
Abattoir wastes, unspecified Abattoir, hand dug wells Waste compounds pH 6.8 N/A F-layout Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Grape Grape pomace Waste compounds pH 4.13 N/A Whole. Red, Italian Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Abattoir wastes, unspecified Abattoir, bore holes Waste compounds pH 6.8 N/A F-layout Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Orange Orange peel silage Waste compounds pH 3.10 N/A Citrus by-products as ruminant feeds: A review
Bolti Bolti fish Waste compounds pH 6.43 N/A Whole Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Food, unspecified Food leftovers Waste compounds pH 5.12 - Food waste obtained from collection rounds in Luton, UK Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
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