Bio-coagulants in potable water treatment: a sustainable comparative assessment of Moringa oleifera and chlorine for well-water disinfection.

Groundwater sources such as hand-dug wells remain a primary source of drinking water in many developing regions but are often compromised by turbidity, hardness, and microbial contamination. Conventional disinfection using chlorine is effective but may introduce chemical residuals and disinfection by-products. This study comparatively evaluated the effectiveness of Moringa oleifera seed kernel extract (a natural bio-coagulant with antimicrobial properties) and chlorine (a chemical disinfectant) in improving the physicochemical and microbiological quality of well water. Well water samples were collected from student hostels at the University of Ilorin, Nigeria. Treatments were conducted using Moringa oleifera seed kernel extract at 0.5%, 1.0%, and 1.5% (w/v) and chlorine at 2 mg/L free residual chlorine. Physicochemical parameters (turbidity, pH, total dissolved solids, total hardness, iron concentration) and microbiological indicators (heterotrophic bacteria, fungi, total and fecal coliforms) were analyzed using APHA and WHO standard methods. All analyses were performed in triplicate, and data were subjected to one-way ANOVA (p < 0.05). Moringa oleifera treatment reduced turbidity from 46.5 NTU to 2.8 NTU (>94%), while chlorine reduced turbidity to 6.5 NTU. Complete removal of coliforms and E. coli was achieved at 1.5% Moringa and 2 mg/L chlorine. Moringa demonstrated superior turbidity reduction and more stable pH, while chlorine showed stronger residual disinfectant action. Conclusively Moringa oleifera seed kernel extract is an effective, eco-friendly bio-coagulant capable of significantly improving water quality and achieving microbial safety comparable to chlorine. Its low cost, biodegradability, and local availability make it a viable alternative or complement to chemical disinfection in decentralized water treatment systems, supporting SDG-6.