Using cow dung and spent coffee grounds to enhance the two-stage co-composting of green waste

Abstract

The objective of this study was to determine the effects of cow dung (CD) (at 0%, 20%, and 35%) and/or spent coffee grounds (SCGs) (at 0%, 30%, and 45%) as amendments in the two-stage co-composting of green waste (GW); the percentages refer to grams of amendment per 100g of GW based on dry weights. The combined addition of CD and SCGs improved the conditions during co-composting and the quality of the compost product in terms of composting temperature; particle-size distribution; mechanical properties; nitrogen changes; low-molecular weight compounds; humic substances; the degradation of lignin, cellulose, and hemicellulose; enzyme activities; the contents of total Kjeldahl nitrogen, total phosphorus, and total potassium; and the toxicity to germinating seeds. The combined addition of 20% CD and 45% SCGs to GW resulted in the production of the highest quality compost product and did so in only 21days.