TITLE:
Microbiological Quality of Surface Water Treated with Moringa oleifera Seeds or Cakes during the Storage: Case Study of Water Reservoirs of Loumbila, Ziga and Ouaga 3 Dams in Burkina Faso
AUTHORS:
Aminata Kabore, Boubacar Savadogo, Harmonie C. Otoidobiga, Adama Sawadogo, Francis Rosillon, Alfred S. Traore, Dayéri Dianou
KEYWORDS:
Drinking Water, Moringa oleifera, Cake, Seed, Shelf Life, Microbiology
JOURNAL NAME:
Journal of Water Resource and Protection,
Vol.7 No.4,
March
10,
2015
ABSTRACT: Water
purification with Moringa oleifera seeds has received a lot of attention because it reduces water turbidity and pathogenic
microorganisms. However, it is
important to define the optimum conditions of storage to preserve the treated
water quality. The study aims to investigate microbial quality of water treated
with Moringa oleifera seeds or cake
coagulants in relation to the storage temperature and shelf life in order to
define the optimum conditions of storage. A total of 45 water samples from 3
water reservoirs of Loumbila, Ziga and Ouaga 3 dams were collected in sterile glass
bottles and treated
in triplicate with Moringa oleifera seeds or defatted cakes coagulants. Treated water samples obtained at optimum
conditions were stored at room temperature (25°C - 30°C) and at 4°C. Fecal bacteria
pollution indicators (Escherichia coli,
fecal coliforms and fecal streptococcus) and parasites were monitored every 24
hours during three (3) days based on laboratory standard methods. Data were analyzed using the Student’s
t-test and XLSTAT 7.5.2 statistical software. From the results
obtained, bacterial indicators increased significantly with storage temperature (p and shelf life (p . However, for
all water samples, bacterial growth was more important in samples treated with Moringa oleifera cakes than seeds (p . For water samples
treated with Moringa oleifera seeds
and stored at room temperature, bacterial increase after 72 hours was 57 - 80,
42 - 50 and 22 - 47 CFU/100 ml for fecal coliforms, E. coli and fecal streptococcus, respectively. With Moringa oleifera cake’s treatment, the
increase was 63 - 104, 57 - 82 and 28 - 52 for the same indicators,
respectively. Bacterial growth was also more important at room temperature than
at 4°C. Thus, microbiological quality of
water treated with Moringa oleifera seeds was better than cakes whatever storage temperature and shelf life. Overall, water
treated with Moringa oleifera seeds
should be stored at low temperature and consumed within 24 hours.