Evaluation of Physicochemical Changes and Microbial load in Drinking Water within Keffi Town Before and After Storage

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dc.contributor.authorBamidele, Titilayo O.
dc.contributor.authorHaruna, Sunday Gambo
dc.contributor.authorOgboga, S.A.
dc.date.accessioned2023-12-14T06:37:56Z
dc.date.available2023-12-14T06:37:56Z
dc.date.issued2021-09-04
dc.description.abstractThe present study aimed at evaluating the physicochemical parameters and microbial load of drinking water in Keffi town, Nasarawa state, Nigeria and the effect of storing the water. Water samples were collected directory from the factories of selected vendors and analyzed for pH, electrical conductivity (EC), dissolved oxygen (DO), total dissolved solids (TDS), turbidity (Tur), chloride ion (Cl-), alkalinity, sulphate ion (SO4 -), nitrates (NO3 -), phosphates (PO4 -), total hardness (TH) and microbial counts following standard scientific procedures. The results were compared with WHO/NAFDAC recommended standards. Sachet water 1 (SW1), tap water (TW) and bottled water (BW1) had chloride values higher than the standards. TW, SW1, SW2, SW3, SW4, SW5 and SW6 had viable cell counts above the 100 cfu/ml standards recommended by WHO/NAFDAC with isolated organisms. By the 10th week, pH values decreased in all the samples, TDS and %DO2 increased in all the samples. Alkalinity increased in all the samples with decreased TH, while sulphates values increased in all the samples. Nitrates were not detected in all the samples. Bottled water had total coliform counts within the acceptable values. The results of this study revealed that Bottled water was of best quality for consumption and prolonged storage of all the water samples caused a decrease in PH, TH, %DO2, BOD and Phosphates.en_US
dc.identifier.citation1. World Health Organization (WHO). Office of the High Commissioner for Human Rights (OHCHR), Centre on Housing Rights and Evictions (COHRE), Water Aid, Centre on Economic, Social and Cultural Rights. The Right to Water; 2003. 2. Braun, Charles L, Sergei N, Smirnov. Why is water blue?’ Journal of Chemical Education. 1993;70(8):612. 3. Baroni L, Cenci L, Tettamanti M, Berati M. Evaluating the environmental impact of various dietary patterns combined with different food production systems. European Journal of Clinical Nutrition. 2007;61(2):279-286. 4. Oyeku O, Omowumi OT, Kupoluyi C, Toye E. Wholesomeness Studies of Water Produced and Sold in Plastic Sachets (Pure Water) in Lagos Metropolis. Nigerian Food Journal. 2001;19:63– 69. 5. Mendie U. Cyclical Growth of Contaminants in Drinking Water Packaged in Polythene Bags. Nigerian Journal of Pharmacy. 2004;40:398 – 399. 6. Osibanjo O, Ajayi S, Adebiyi F, Akinyanju P. Public Analysis Reporting System as Applied to Environmental Issues. IPAN News, a Publication of the Institute of Public Analysts. 2000;1(3): 10. 7. Dada A, Ntukekpo D. Pure Water: How Safe? Ultimate Water Technology and Environment. 1997;1(3):8 – 11. 8. Ajewole I. Water an Overview, Food Forum, A Publication of the Nigerian Institute of Food Science and Technology. 2005;4(1):15. 9. Manivasakam N. Physical Chemical Examination of Water, Sewage and Industrial effluents, 3rd Ed, Pragati Prakashan, Meeret, India; 1996.en_US
dc.identifier.urihttps://keffi.nsuk.edu.ng/handle/20.500.14448/5391
dc.language.isoenen_US
dc.publisherDepartment of Biochemistry, Nasarawa State University Keffien_US
dc.subjectQuality; acceptable; consumption; storage; microrganisms; recommended standards.en_US
dc.titleEvaluation of Physicochemical Changes and Microbial load in Drinking Water within Keffi Town Before and After Storageen_US
dc.typeArticleen_US

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