Effectiveness of <i>Moringa oleifera</i> Defatted Cake versus Seed in the Treatment of Unsafe Drinking Water: Case Study of Surface and Well Waters in Burkina Faso

Abstract

Safe drinking water access for rural populations in developing countries remains a challenge for a sustainable development, particularly in rural and periurban areas of Burkina Faso. The study aims to investigate the purifying capacity of Moringa oleifera defatted cake as compared to Moringa oleifera seed in the treatment of surface and well waters used for populations alimentation. A total of 90 water samples were collected in sterile glass bottles from 3 dams' water reservoirs, a river, and a large diameter well, respectively. The water samples were treated in triplicate with Moringa oleifera seed and defatted cake coagulants. At different settling time and coagulant concentration, turbidity and pH were measured to determine the optimal conditions and factors influencing treatment with regard to sampling source. Nine physicochemical parameters (turbidity, pH, nitrates, nitrites, calcium, magnesium, total hardness, organic matter and sulfates), three bacterial fecal pollution indicators (Escherichia coli, fecal Coliforms and fecal Streptococcus) and parasite cysts were monitored 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, for the same concentration of coagulant, settling time providing the lowest turbidity was significantly shorter (p < 0.0001) with Moringa oleifera cake than seed. Optimum settling time with Moringa oleifera cake was between 15-60 min versus 60-120 min, with Moringa oleifera seed. Both treatments significantly reduced minerals concentration in water excepted sulfates for which the concentration reversely increased. However, only Moringa oleifera cake treatment reduced organic matter content in all the water samples, while it increased with Moringa oleifera seed one (p < 0.0001). The reduction of microbial pollution indicators was 92%-100% with M. oleifera cake treatment and 84%-100% with M. oleifera seed one. Overall, for all water samples, Moringa oleifera cake treatment appeared more efficient in improving drinking water quality than the M. oleifera seed treatment.

Microbiological Quality of Surface Water Treated with &lt;i&gt;Moringa oleifera&lt;/i&gt; Seeds or Cakes during the Storage: Case Study of Water Reservoirs of Loumbila, Ziga and Ouaga 3 Dams in Burkina Faso

“…Globally, for all microbiological parameters, both treatments were more efficient for Ouaga 3 water samples as compared to Loumbila and Ziga ones, respectively (p < 0.0001). These results confirm in some cases those obtained in our previous studies [6] [9]. However, the abatements recorded were lower than those of previous studies [6] [9].…”

“…The coagulants were prepared according to the methods described by Kakoré et al and Folkard et al [6] [9] [13]. Moringa oleifera seeds were obtained from the National Forest Seed Centre (NFSC).…”

“…Water samples treated with Moringa oleifera seeds or cakes coagulant at optimum processing conditions [6] [9], were stored into sterile glass bottles at room temperature (25˚C -30˚C) and at 4˚C. Microbial parameters of the treated samples were monitoring every 24 hours during three (3) days.…”

“…Loumbila and Ziga dams are located at 15 and 50 Km of Ouagadougou, respectively while Ouaga 3 is within the city. These surface waters were used to supply drinking water to populations through treatment plants, for agriculture, recreational activities and in some cases as direct source of drinking water as well (Figure 2) [6] [12].…”

“…Increased concentrations of Moringa oleifera seeds and defatted cakes coagulants were used to treat water samples according to Kakoré et al [6] [9] in order to determine the appropriate concentrations for an optimum clarification of water samples. Experiments were carried out using the jar test (FC6S Velp Scientifica Jar-Test) (Figure 4).…”