EFFECTS OF MIXED FOOD WASTES ON SOIL FUNGAL INDICES AND PHYSICOCHEMICAL PROPERTIES
Abstract
Effect of mixed food wastes on soil fungal indices and physicochemical properties was studied. About 80g of mixed food wastes (FW), 1.5kg of garden soil treated with 80g of mixed food wastes (Sample SFW) another soil (1.5kg) was left without any amendment as the control (C). Both soils samples and the mixed food wastes were analyzed using standard microbiological techniques. The results revealed that mixed food wastes samples (FW) had the highest fungal count of 1.5x104 cfu/g, soil sample amended with mixed food wastes (SFW) had 1.0x104 cfu/g while the control soil sample (C) had the least fungal count of 0.9x104 cfu/g. The fungi identified were Rhizopus, Fusarium, Aspergerillus and Penicillium spp. The percentage occurrence of the fungal isolates from the samples revealed that Aspergerillus sp. recorded the highest percentage occurrence of (32%) followed by Penicillium sp. (28%) Fusarium sp. (24%), while Rhizopus sp. had the least percentage occurrence of (16%) respectively. The physiochemical properties of the mixed kitchen wastes and control soil samples revealed pH, temperature, nitrogen and organic matter; 7.625±6.021, 29.15±0.0710C, 0.485±0.092% and 15.490±0.368% for Sample A (mixed kitchen wastes) and 7.735±0.049, 29.20±0.2840C, 0.180±0.057% and 5.125±0.178% for Sample B (control soil sample) respectively. The study highlights the beneficial effects of mixed kitchen waste on soil fungal indices and physicochemical properties, supporting its use as an effective soil amendment to improve soil quality and microbial diversity
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