Browsing by Author "Junior Senyonga Kasima"

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Compost quality of a peri-urban waste composting facility: A case of Mukono municipality, Uganda
    (Taylor & Francis, 2023-08-21) Sarah Kizza-Nkambwe; Maxmillan Mpewo; Junior Senyonga Kasima; Kheria Mfuranzima
    Effective management of windrow-based composting technology in developing cities is a major challenge, especially for municipal authorities mandated to offer these services. Poorly managed waste composting systems could affect the quality of compost and cause complex environmental impacts. The aim of this study was to assess the quality of compost of a waste composting facility in Mukono municipality, central Uganda. Mature compost samples were collected from windrows in the waste composting facility and the samples analyzed for physicochemical parameters (temperature, pH, moisture content, organic matter, total nitrogen, total phosphorus, and potassium) and for heavy metals (lead, cadmium, copper) and metalloids (arsenic). To assess the quality of the compost, the analyzed results of the samples were compared with common ranges for compost quality. Concentration of heavy metals ranged between 0.01 mg/l (cadmium) and 0.4 mg/l (copper). Except for alkaline pH (9.1), which was higher than the recommended range for mature compost quality, all physicochemical parameters and heavy metals were within common ranges for compost quality. Moisture content and pH correlated with heavy metals, 0.75 and 0.78, respectively. Mean total nitrogen and phosphorus were 0.8% and 0.4%, respectively, while organic matter was 21.7% and potassium 0.3%. Compost quality did not differ between seasons (P = 0.05). Based on the study results, continuous investigative research is recommended to safeguard the compost quality.
  • Thumbnail Image
    Item
    Evaluation of Agricultural Waste-Based Briquettes as an Alternative Biomass Fuel for Cooking in Uganda
    (East African Nature & Science Organisation, 2024-02-27) Sarah Kizza-Nkambwe; Junior Senyonga Kasima; Maxmillan Mpewo; Miria Frances Agunyo
    Wood fuel has been adopted as a feasible alternative to cooking energy sources in efforts to replace fossil fuels. However, the exorbitant use of wood fuel has raised concern as it is the major cause of forest cover loss in Uganda. Briquettes have been recommended as sources of cooking energy with potential to substitute wood fuel. Unfortunately, sawdust, a product of deforestation, is the primary material used in making briquettes in Uganda. This instead augments the problem of fuel-induced deforestation. Agricultural wastes could potentially be converted into briquetting materials for generation of cooking energy, although these are less studied in Uganda. Thus, this study established the potential of agricultural wastes as alternative briquetting materials for use in cooking. Four fuel types: charcoal from Mangifera indica, firewood of Eucalyptus grandis, carbonized and non-carbonized briquettes from agricultural wastes, all from within Mukono District were used for the study. Laboratory based experiments were used to determine the physico-chemical characteristics of the fuels. Data were analysed using R software, Ver. 4.2.3. Carbonised briquettes’ mean performance measures were higher than conventional fuels (p≤0.05) and non-carbonised briquettes. The amount of energy required to attain experimental boiling point of water was higher (p≤0.05) in conventional fuels and non-carbonised briquettes than in carbonised briquettes. Duration to boil 5 litres of water was least with the conventional fuel sources. All the fuel sources’ emissions exceeded the maximum range recommended for indoor carbon monoxide levels. However, the particulate matter emission was lower in carbonised briquettes and charcoal than the other fuel sources. Agricultural waste-based carbonised briquettes could effectively be used as an alternative cooking energy source in Uganda. The study recommends conducting cost benefit analyses on the use of agricultural waste-based briquettes as cooking energy sources.