Application of Moringa oleifera as a Natural Coagulant for the Treatment of wastewater from Bakery and Brewery Industries in Uyo, Akwa Ibom State, Nigeria

Abstract

Itoro U. Okon., Eteyen A.Uko., Aniebiet M.  Essien, Rachel S.  Okon. and H. H. Oronubong

The use of Moringa oleifera as a natural coagulant for the treatment of bakery and brewery industrial wastewater was carried out using microbiological, phytochemical and physicochemical methods. The mean bacterial count obtained from the brewery wastewater ranged from 4.1 x 10⁵ to 5.3 x 10⁵ cfu/ml, The  mean coliform count ranged from 2.2 x 10⁴ to 3.1 x 10⁴cfu/ml, while the mean fungal count ranged from 3.9 x 10⁴  to 4.1 x 10⁴cfu/ml Wastewater from the bakery had a mean bacterial count that ranged from3.9 x 10⁵ to 4.2 x 10⁵cfu/ml and the  coliform count which ranged from 3.8 x10⁴ to 6.3 x 10⁴cfu/ml. There was a significant different (P > 0.05) between the microbial counts of the wastewater samples from the two sources. The mean bacterial count for brewery wastewater pre-treated with charcoal ranged from 3.0 x 10⁵ to 3.9x10⁵cfu/ml, mean coliform count ranged from 2.0 x 10⁵ to 2.9 x 10⁴cfu/ml, and mean fungal count ranged from 3.8 x 10⁴ to 3.9 x 10⁴ cfu/ml. The mean bacterial, coliform count  and fungal counts of the bakery wastewater after pre-treatment with charcoal were within the following range, wastewater 3.7 x 10⁵ to 4.0 x 10⁵cfu/ml, 3.6 x 10⁵ and 6.0 x10⁵cfu/ml,  and  3.0 x10⁵ and 3.2 x 10⁵cfu/ml. The microbial isolates obtained from the brewery, bakery, charcoal filtered brewery, and bakery wastewater occurrence were; Bacillus sp, Enterobacter sp, Staphylococcus aureus, Proteus sp, Aspergillus sp, and Fusarium sp, Lactobacillus sp, Pseudomonas sp, Penicillium sp, Staphylococcus aureus 3(8.3%), Staphylococcus sp, Saccharomyces sp, and Rhizopus sp. Results obtained from physicochemical analysis showed values for Physiochemical analyses showed  : COD (0.38 ± 0.01 mg/L),  (22.30 ± 0.11 °C), turbidity( 843 ± 0.20 NTU), DO (4.49 ± 0.01 mg/L), BOD (0.29 ± 0.01 mg/L) and  pH (4.68 ± 0.10)  for bakery wastewater,  while the corresponding values for  wastewater from the  brewery  industry were  0.23 ± 0.02 mg/L,  8.01 ± 0.08 °C, 10.13 ± 0.03 NTU, 2.40 ± 0.01 mg/L, 0.13 ± 0.03 mg/L and 5.83 ± 0.30 respectively.  Phytochemical analysis revealed the presence of saponins, cardiac glycoside, .flavonoids, tannins, alkaloids, terpenes, and tannins. Terpenes were present in the seed while it was not detected in the flowering part. The treatment of the wastewater with, M. oleifera ground seed inhibited bacterial load in bakery wastewater but the inhibition for brewery wastewater started at 100 mg, and the ground flower inhibited from 150mg.