Effect of cassava effluent on Okada natural water

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. Thiswas 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