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

• Published in: Journal of water resource and protection Vol. 7; no. 4; p. 312
• Main Authors: Kabore, Aminata, Savadogo, Boubacar, Otoidobiga, Harmonie C, Sawadogo, Adama, Rosillon, Francis, Traore, Alfred S, Dianou, Dayeri
• Format: Journal Article Web Resource
• Language: English
• Published: Scientific Research Pub Inc 01.03.2015
• Subjects: Bacteria; cake; Cakes; drinking water; Environmental sciences & ecology; Life sciences; microbiology; Moringa oleifera; Samples; Sciences de l’environnement & écologie; Sciences du vivant; seed; Seeds; shelf life; Statistical analysis; Statistical methods; Storage temperature; Water quality; Burkina Faso
• ISSN: 1945-3094; 1945-3108; 1945-3108
• DOI: 10.4236/jwarp.2015.74025

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 degree C-30 degree C) and at 4 degree C. 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 and shelf life. However, for all water samples, bacterial growth was more important in samples treated with Moringa oleifera cakes than seeds. 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 degree C.