Impact of storage of <i>Moringa oleifera</i> pod powder on turbidity removal from surface water

Abstract

This paper evaluated the consequences of storage of M. oleifera pod powder on its turbidity removal efficiency from synthetic raw water samples with low, medium and high turbidity values. The powder was stored at 28 oC for a period of 3 and 6 months. Optimum dose and pH of the stored pod powder extract were determined using jar test. For the powder stored over a period of 3 months, decrease in turbidity removal efficiency of 8, 3 and 9% for low, medium and high turbidity water samples whereas reduction in turbidity removal efficiency of 17, 12 and 19% for the pod powder stored over a period of 6 months were observed on the same water samples. The pH values were found to be within the range of 7.5 to 8.5. Therefore, M. oleifera pod powder can be prepared and stored for not more than 3 months in order to harness its full potentials in removing turbidity from surface water.