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.