Effect of cassava effluent
on Okada natural water
J. E. Ehiagbonare1*, R. Y. Adjarhore2
and S. A. Enabulele3
of Plant Science, Igbinedion University, Okada, Nigeria.
of Environmental Science, Igbinedion University, Okada,
of Microbiology, University of Benin, Benin City, Nigeria.
*Corresponding author. E-mail:
DO, dissolved oxygen; COD, chemical oxygen
demand; BOD, biological oxygen demand; TS,
total solids; TSS, total suspended solid; and TDS,
total dissolved solids.
15 April, 2009
The study investigated the effect of cassava effluent on
Okada natural water. It was observed that the colour, taste
and odour of the water changed after cassava effluent had
been discharched into it. This was an indication of
pollution. The physico-chemical analysis showed that the
characteristics of water analysed varied and higher than
federal environmental protection agency of Nigeria (FEPA).
The BOD was in the range of 115 - 240 mg/l, salinity in the
range of 20 – 40 mg/l, COD 325 – 735 mg/l, alkalinity 20
mg/l, total hardness 30 – 140 mg/l, nitrate 68 – 98 mg/l,
sulphate 170 – 204 mg/l, TSS 38 – 53 mg/l, TDS 126 – 156
mg/l, TS 164 – 209 mg/l. The pH of 5.62 mg/l is within FEPA
limit. The temperature range was 24.02 - 26.05°C, which is
generally the temperature trend in water bodies in the
tropical forest areas.
Receiving water body, cassava effluent, Okada, natural