Effect of moringa oleifera seeds on bacterial quality of Drinking water in rural communities of Ondo Southwestern, Nigeria

  • Aromolaran Olukemi
Keywords: Drinking Water, Moringa oleifera, Microbial Quality, Water Treatment, Ondo

Abstract

The physicochemical and bacteriological quality of drinking water in the rural communities of Ondo was examined and treated with the seeds of Moringa oleifera. The water samples were analyzed for some physicochemical parameters and pour plate technique was used to determine the presence of bacterial pathogens. Multiple tube fermentation technique was used for the determination of Most Probable Number, after which the water samples were treated with Moringa oleifera seeds for two hours. Bagbe and Uleon streams had unpleasant odour, while streams of Aba Titun, Otasan and Igburowo were odourless. All the water samples were within the temperature range of 26o C-27o C and pH range of 6.61-7.27, but were all turbid except the water from Aba Titun. The pathogens that were identified from the water samples include: Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Serratia sp. and Salmonella sp. The treatment significantly reduced the turbidity by between 50 and 66%. The colony forming unit per milliliter of all the water samples exceeded the standard limit of  1.0×102 /ml for drinking water (WHO) but the treatment profoundly decreased the total viable count by between 54.3 and 96.2%. The total coliform count was also reduced by between 56.6 and 100%. The presence of bacterial pathogens in drinking is of public health concern as they may cause gastro-intestinal water borne diseases. Moringa oleifera seeds serve as a low cost, efficient and effective treatment for drinking water, especially for the rural communities, where there is poor access to potable water.

 

Key words: Drinking Water, Moringa oleifera, Microbial Quality, Water Treatment, Ondo

Published
2016-03-04
Section
Articles

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eISSN: 0794-4896