ABSTRACT
The use of Moringa oleifera as a natural coagulant for treatment of wastewater from bakery and brewery industries was carried out using standard microbiological techniques, Phytochemical and physicochemical procedures. The mean bacterial count obtained from brewery ranged from 4.1 x 105 to 5.3 x 105cfu/ml, mean coliform count ranged from 2.2 x 104 to 3.1 x 104cfu/ml, and fungal mean count ranged from 3.9 x 104and 4.1 x 104cfu/ml while the bakery waste water had mean bacterial count of 3.9 x 105 and 4.2 x 105cfu/ml, coliform count was 3.8 x104 and 6.3 x 104cfu/ml. Statistical analysis showed that there was significant different (P > 0.05) between the microbial count of the wastewater samples. The mean bacterial count for brewery pre-treated wastewater with charcoal ranged from 3.0 x 105 and 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 104cfu/ml. The mean bacterial count for Bakery pre-treated wastewater with charcoal ranged from 3.7 x 105 to 4.0x105cfu/ml, mean coliform count ranged from 3.6 x 105 and 6.0 x105cfu/ml, and mean fungal count was 3.0 x105 and 3.2 x 105cfu/ml. Statistical analysis showed that there was no significant difference (P < 0.05) between the microbial count of the wastewater pretreated with charcoal. The microbial isolates obtained from 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, Pencillium sp, Staphylococcus aureus 3(8.3%), Staphylococcus sp, Saccharomyces sp and Rhizopus sp. Physiochemical analyses revealed the presence of COD 0.38 ± 0.01, Temperature 22.30 ± 0.11, Turbidity 8.43 ± 0.20, DO 4.49 ± 0.01, BOD 0.29 ± 0.01, pH 4.68 ± 0.10 for bakery wastewater, while brewery wastewater had COD 0.23 ± 0.02, Temperature 8.01 ± 0.08, Turbidity 10.13 ± 0.03, DO 2.40 ± 0.01, BOD 0.13 ± 0.03 and pH 5.83 ± 0.30 before treatment. The Phytochemical analysis revealed the presence of saponins, cardiac glycoside, flavonoids, tannins, alkaloid, terpenes and tannins. Terpenes was present in the seed while it was not detected in the flowering part. After treatment, M. oleifera ground seed inhibited bacterial load in bakery wastewater but brewery wastewater inhibited from 100mg, while the ground flower inhibited from 150mg.
TABLE OF CONTENTS
Title Page i
Declaration ii
Certification iii
Dedication iv
Acknowledgements v
Table of Contents vi
List of Tables ix
List of Figures x
Abstract xi
CHAPTER 1: INTRODUCTION 1
1.1 Background of the study 1
1.2 Statement of Problem 5
1.3 Justification of the Study 5
1.4 Objectives of the Study 6
CHAPTER 2: LITERATURE REVIEW 7
2.1 Water 7
2.1.1 Water quality 7
2.2 Wastewater 9
2.2.1 Organic industrial wastewater 10
2.2.2 Bakery wastewater 10
2.2.3 Bakery wastewater 11
2.2.4 Characterization of wastewater 10
2.2.5 Industrial wastewater characteristics 11
2.3 Water Treatment 22
2.3.1 Moringa oleifera 23
2.3.2 Moringa oleifera and water treatment 26
2.3.3 Moringa oleifera antimicrobial
properties 28
CHAPTER 3: MATERIALS
AND METHODS 31
3.1 Study Area 31
3.1.1 Experimental materials 31
3.1.2 Collection of samples 31
3.1.3 Preparation of stock solution 31
3.1.4 Wastewater treatment 32
3.2 Biochemical Analyses 32
3.2.1 Determination of dissolved oxygen 32
3.2.2 Determination of pH 33
3.2.3 Turbidity measurement 33
3.2.4 Determination of biochemical oxygen demand 33
3.2.5 Determination of chemical oxygen demand 34
3.3 Microbiological Analyses 34
3.3.1 Antibacterial
assay test 35
3.3.2 Test
of the efficacy of ground seeds of Moringa
oleifera 35
3.4 Phytochemical Analysis 36
3.5 Statistical Analysis 36
CHAPTER 4: RESULTS AND
DISCUSSION 37
4.1 Results 37
4.1.1 Characterization and identification of
bacterial isolates 37
4.1.2 Characterization of fungal isolates 37
4.1.3 Total microbial count before treatment 38
4.1.4 Microbial mean count of
brewery and bakery effluent pre-treated
with charcoal 38
4.1.5 Microbial mean count of
brewery and bakery effluent after treatment
with grounded seeds and flower of Moringa oleifera 39
4.1.6 Microbial
isolates obtained from brewery and bakery wastewater 40
4.1.7 Phytochemical
screening 40
4.1.8 Physicochemical properties of brewery and bakery wastewater before
treatment and after
treatment with charcoal 40
4.1.9 Physiochemical
properties of brewery and bakery wastewater before
Treatment and after treatment with charcoal 41
of
ground seeds and flowers of Moringa
oleifera
4.1.10 Physiochemical properties
of charcoal filtered wastewater of bakery
with 250mg of ground seeds and flowers of moringa oleifera 41
4.1.11 Physiochemical properties
of charcoal filtered wastewater of brewery
with 250mg of ground seeds and flowers of moringa oleifera 41
4.2 Discussion 51
CHAPTER
5: CONCLUSION AND RECOMMENDATIONS 57
5.1 Conclusion 57
5.2 Recommendations 57
References 58 Appendices 6
LIST OF TABLES
4.1: Characterization and identification of
bacterial isolates 41
4.2: Characterization
of fungal isolates 42
4.3: Total
microbial count before treatment (cfu/ml) 42
4.4: Microbial
mean count of brewery and bakery pre-treated charcoal
filtered (cfu/ml) 43
4.5: Mean count of brewery and bakery wastewater after treatment with
ground seeds and flower of Moringa oleifera 44
4.6: Microbial
isolates from brewery and bakery wastewater 45
4.7: Phytochemical
screening of Moringa oleifera 46
4.8: The potency of Moringa oleifera seeds and flower on brewery and
bakery wastewater pre-treated with charcoal 47
4.9: Physicochemical
properties brewery and bakery wastewater before
treatment and after treatment with charcoal 48
4.10: Physiochemical
properties of charcoal filtered wastewater of bakery
with
250mg of ground seeds and flowers of Moringa
oleifera 49
4.11: Physiochemical
properties of charcoal filtered wastewater of brewery
with 250mg of ground
seeds and flowers of Moringa oleifera 50
LIST OF FIGURES
1: Operational setup of
brewery industry 13
2: Moringa oleifera seeds 24
3: Moringa oleifera plant 24
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Water is a resource that is essential for life
and is required by almost every living organism. This resource is, becoming
very limited in its pure state due to the many anthropogenic means of
contamination. The quality of freshwater is threatened because of pollution by
domestic, industrial and agricultural wastes which arise from the different
industrial advancements. The amount of domestic and industrial wastewater that
flows into the world’s rivers is increasing at an alarming rate (Briggs, 2003).
Wastewater
is any water that has been adversely affected in quality by anthropogenic
influence. Wastewater treatment is a process used to convert water which is no
longer needed or suitable for its use into effluent that can either be returned
to the water cycle with minimal environmental issues or reused (Somani et al., 2012). Water and wastewater management
constitutes a practical problem for the food and beverage industry including
the brewing and bakery industry. Conventional water treatment includes, but is not limited to:
coagulation, flocculation, sedimentation, filtration, and disinfection.
Coagulation is the process of coagulating colloidal particles due to the
addition of synthetic materials to neutralize charged particles thus forming a
precipitate due to the force of gravity. Coagulant can be synthetic materials
such as ferrous sulfate (Fe(SO4)), aluminum sulfate or alum (Al2(SO)3),
and Poly Aluminum Chloride (PAC) (Al2(OH)3Cl3)10.
Coagulation and filtration are the most critical unit processes (other than
disinfection) determining success or failure of the whole system and they are
the bottlenecks for upgrading treatment plants. The purpose of adding
coagulants to acidic drainage waters is to increase the flocculation in the
water. As flocs density increases, inter particle contact increases due to
Brownian motion, promoting agglomeration of colloidal particles into larger
flocs for enhanced settling (Qasimet al.,
2000).
Chemical coagulants like aluminum sulfate (alum)
(Al2(SO)3), iron chloride (FeCl2) are used in
developing nations to water purification may originate several by-products with
long-term harmful effects. The excessive use of amount of chemical coagulants
can affect human health (Aluminum has been indicated to be a causative agent in
neurological diseases such as pre-senile dementia).
Therefore to overcome chemical coagulant
problems it is necessary to increase the use of natural coagulants for water
treatment since naturally occurring coagulants are usually presumed safe for
human health.
Moringa oleifera (drumstick) is a cosmopolitan tropical,
drought-tolerant tree, available throughout the year. It has been well
documented for its various pharmacological importances, namely, its analgesic,
antihypertensive and anti-inflammatory effects (Joshi et al., 2012). The powdered seed of the M. oleifera has coagulating properties that have been used for
various aspects of water treatment such as turbidity, alkalinity, total
dissolved solids and hardness (Arnoldsson et
al., 2008).
Moringa oleifera works as a coagulant due to positively
charged, water soluble proteins, which settle to the bottom or be removed by
filtration and, it is accepted that treatments with Moringa solutions will remove 90-99.9% of the impurities in water
As well as medicinal plant, Moringa oleifera
also can be used as an absorbent and for coagulation. The seed have
antimicrobial activity and are utilized for wastewater treatment. Also, the use
of low cost sorbents has focused attention on use of biological materials, as
an alternative method in the removal and recovery of pollutant from industrial
effluents (Zwianet al., 2014).
The materials have the following advantages;
(i) Readily available.
(ii) Require little or no processing
(iii) Possess good absorption capacity even for
low-level metal concentration
(iv) Have
got selective adsorption for heavy metal ions and
(v) Can be easily regenerated
The treatment of wastewater from food
industries seems to be an emerging area of concern to many laboratory
scientists and microbiologists. The concern is strengthened by the fact that
wastewater from food industries contain a lot of micro-organisms, because of
the nutrients in the wastewater. Most of such micro-organisms are pathogenic
and can cause infection when animals especially humans get in contact with such
water (Somani et
al., 2012).
Food such as bread, wine, beef, cheese, yogurt,
etc constitute the integral part of aqueous biology (Adams and Moss, 2007).
Wastewaters from food industries (breweries and bakeries) usually contain
organic matter which promotes the development and growth of several species of
micro-organisms, particularly anaerobes (Jenkins
et al., 2003).
Anaerobic decomposition results in foul smell,
thus making the wastewater offensive. Wastewater according to Sharma et al.
(2009) harbour several species of microorganisms most of which are pathogenic
including coliforms. The characteristics and volumes of wastewater discharged
from food processing factories vary with the products and production
procedures. In factories like breweries and bakeries, wastewater varies in characteristics
and volume.
Brewing is an intensive water consuming
activity, besides utilizing a wide variety of chemicals. Expectedly, large
volumes of effluent is discharged into water courses of brewery bearing
communities, leaving in its wake a polluted aquifer (Khuo-Omoregbe et al., 2005; Menkiti 2010). Increasing
concentration of these organic/non-organic enriched BRE in the water constitute
a severe health hazard to both plants and animals, thus impeding the
functionality of the ecosystem. The situation is typical of the BRE receiving
aquatic system in Nigeria, where much of the water resources cannot be utilized
without a form of treatment, following effluent discharges with negligible
consideration for environmental control (Menkiti and Onukwuli 2011a).
Wastewater treatment using conventional methods
are normally hampered by its high cost and as such some small scale industries
that cannot afford the high cost discharge their wastewater illegally without
treatment. The use natural materials from plant origin in the treatment of
wastewater from industries are highly advantageous as it reduces the cost when
compared with the conventional method. Hegazy (2011) found that natural extract
from Moringa oleifera is bio-degradable and safe to biotic environment.
The seed of Moringa oleifera have antimicrobial properties with
buffering capacity (Dalen et al., 2010).
Saroj et al. (1995) tested some species
of Gram positive and Gram negative organisms on the ethanolic leaf extract of Moringa
oleifera and the result showed the potency of the extract. Watanabe et
al. (1995) also tested some isolate on the ethanolic and aqueous extract of
Moringa oleifera leaves using various concentrations, the zones of
inhibition gotten from the result showed that Moringa oleifera has
antimicrobial property. There are, however, no reports of the use of Moringa
flower and seed for treating waste from food industry and therefore this
preliminary work is aimed at investigating the potential of Moringa oleifera
seed and flower in treating the waste water as part of our study of low cost
water treatments.
1.2 PROBLEM STATEMENT
Untreated
wastewater from food industries like breweries and bakeries contain suspended
and/or dissolved organic and inorganic matter with various biological forms
such as algae, bacteria, viruses, fungi etc. Most of the suspended material in
wastewater is in microscopic to submicroscopic size range. Some particles
smaller than approximately 10n-5mm commonly referred to
as colloids are also present in wastewater from food factories. Colloidal
materials include mineral substances, small aggregates of precipitated and
flocculated matter, silt, bacteria, plankton, viruses, biopolymer and
macromolecules (Brathy, 2006). These particles from the constituents of sludge
in wastewater, the primary concern is that apart from the foul and unpleasant
smell it leaves in the environment, some farmers use the wastewater to water
their garden in dry season. Those living close to where the wastewater is
stored also use it for other purposes. The presence of pathogenic organisms in
the wastewater can be a threat to life depending on what it is used for.
There
is need for wastewater to be treated for reuse. A significant economic factor
is that the cost of imported chemicals for wastewater treatment is high:
therefore it is desirable that other cost effective and more environmentally
acceptable alternative coagulant be developed. The question being raised is:
could Moringa seed and flower extract
be used as a natural coagulate for bio-treatment of wastewater from selected
food industries in Akwa Ibom State be investigated.
1.3 JUSTIFICATION
OF THE STUDY
Most of the conventional physical and chemical
methods of wastewater treatment have been widely used for centuries. Recently,
there is an increasing trend to evaluate some indigenous cheaper materials for
wastewater treatment because conventional wastewater treatment has many
disadvantages such as high cost and energy requirements. Biological materials
like Moringa oleifera have been
recognized as cheap substitute for wastewater treatment and are environmentally
safe, many studies have been carried out on Moringa oleifera efficacy as
a primary coagulant focusing on treatment of domestic wastewater which has low
turbidity. No study been conducted on the potential of Moringa oleifera extracts
on biological treatment of wastewater from selected food industries (Brewery
and Bakery) in Akwa Ibom State. Therefore a research gap is created and need to
be filled.
1.4 OBJECTIVES
OF THE STUDY
To study the use of Moringa oleifera as a natural coagulant for brewery and bakery
Waste water treatment by physico-chemical
methods
Specific objective
·
Determination of the qualitative phytochemical screening of seed and
flower of Moringa oleifera
·
To investigate the efficacy of Moringa oleifera in the removal of
turbidity of bakery and brewery effluents
·
To establish the best dose of Moringa
oleifera seeds powder that best removes different parameters from water and
wastewater
·
To establish the antimicrobial properties of Moringa oleifera seeds powder
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