Particle size effect of Moringa oleifera Lam. seeds on the turbidity removal and antibacterial activity for drinking water treatment

Abstract

The treatment of drinking water using Moringa oleifera (MO) Lam. seeds is gaining popularity as a sustainable alternative to synthetic chemicals. However, there is limited literature on the effect of particle size of the ground MO seeds on their coagulation characteristics, which is revealed in this study. To investigate the impact of the particle size, the sun-dried MO seeds were ground and sieved into five distinct sizes ranging from (i) 5% variation. The study is also extended to explore the mechanism of coagulation of MO seeds, and the potential application of the research at a domestic scale is also discussed. Overall, the resulting water treated with MO met the WHO criteria.

Keywords

• Moringa oleifera
• Turbidity
• E. coli
• Seed protein extract
• Water treatment