Effect of Tuber Crop Wastes/Byproducts on Nutritional and Microbial Composition of Vermicomposts and Duration of the Vermicomposting Process

Table 3

Chemical characteristics of vermicompost.

Vermicompost	pH		EC (dSm^−1)		Organic carbon (%)		Nitrogen (%)		Phosphorus (%)		Potassium (%)
	I*	II**	I	II	I	II	I	II	I	II	I	II
Garden residues	6.66	6.65	3.02	2.82	12.19	11.96	1.32	1.22	0.39	0.26	0.55	0.33
Cassava fresh leaves	6.61	6.58	4.93	4.81	15.05	15.62	1.98	1.66	0.64	0.59	0.67	0.63
Cassava dry leaves	6.57	6.54	3.91	3.82	15.18	15.82	1.52	1.59	0.55	0.54	0.52	0.60
Cassava thippi	6.65	6.62	5.38	5.06	13.01	13.29	1.25	1.12	0.45	0.34	0.46	0.49
Sweet potato fresh leaves	6.61	6.59	3.57	3.43	17.42	18.29	1.82	1.57	0.61	0.58	0.59	0.55
Sweet potato dry leaves	6.32	6.34	4.80	4.76	13.64	14.21	2.23	2.03	0.88	0.69	1.29	0.84
Sweet potato thippi	6.69	6.62	3.64	3.50	12.19	11.96	1.46	1.21	0.49	0.38	0.53	0.42
LSD (𝑃=0.05)	0.08	0.10	0.12	0.15	1.32	1.22	0.08	0.08	0.01	0.02	0.01	0.18

* Season I.
** Season II.