Table 7.
Chemical composition of some vegetable wastes1.
| Item | DM, % fresh | Chemical composition, % DM |
||||
|---|---|---|---|---|---|---|
| OM | CP | NDF | ADF | TDN | ||
| Bean | 9.27 ± 0.2 | 92.0 ± 0.3 | 22.3 ± 4.1 | 45.1 ± 17.4 | 35.8 ± 5.6 | 62.9 ± 3.9 |
| Bitter gourd | 6.0 ± 1.4 | 87.6 ± 5.3 | 18.8 ± 1.7 | 54.1 ± 5.5 | 41.1 ± 6.5 | 58.9 ± 4.2 |
| Brinjal | 7.85 ± 1.4 | 90.6 ± 3.4 | 17.2 ± 0.9 | 47.2 ± 8.0 | 42.1 ± 4.8 | 58.4 ± 3.4 |
| Cabbage | 9.97 ± 2.8 | 86.4 ± 2.2 | 17.3 ± 0.7 | 33.7 ± 15.5 | 20.9 ± 1.6 | 73.2 ± 1.1 |
| Cucumber | 4.0 ± 0.8 | 90.1 ± 2.5 | 20.1 ± 1.3 | 42.7 ± 3.7 | 37.5 ± 3.8 | 61.6 ± 2.6 |
| Cauliflower | 10.4 ± 3.6 | 84.6 ± 3.9 | 27.0 ± 1.0 | 58.4 ± 0.4 | 30.4 ± 6.3 | 66.6 ± 4.4 |
| Potato | 17.2 ± 3.2 | 90.8 ± 6.4 | 10.6 ± 0.5 | 35.1 ± 28.7 | 10.0 ± 0.8 | 81.1 ± 0.9 |
| Snake gourd | 4.3 ± 1.0 | 95.1 ± 1.1 | 18.4 ± 0.9 | 48.0 ± 6.8 | 37.7 ± 4.6 | 61.4 ± 3.2 |
| Spotted gourd | 7.7 ± 2.0 | 94.7 ± 1.6 | 19.4 ± 1.2 | 61.3 ± 1.8 | 35.9 ± 9.7 | 62.6 ± 6.3 |
| Sweet gourd | 5.4 ± 2.3 | 93.2 ± 2.6 | 9.4 ± 1.2 | 43.1 ± 9.2 | 31.2 ± 8.1 | 66.0 ± 5.6 |
| Tomato | 5.2 ± 0.4 | 91.4 ± 1.2 | 20.0 ± 1.1 | 50.3 ± 3.0 | 36.9 ± 3.0 | 62.0 ± 2.1 |
DM = dry matter; OM = organic matter; CP = crude protein; NDF = neutral detergent fiber; ADF = acid detergent fiber; TDN = total digestible nutrients.
1
Data are presented as means ± SD.