Abstract
Mycoflora and Water quality index assessment studies of hand-dug wells and a river in Oproama Community, Niger Delta were studied. Water samples was taken from the ten sampling stations (7 wells and 3 river points) and water quality index using water quality index calculator given by National Sanitation Foundation (NSF) information system. The total heterotrophic fungal counts ranged from 1.58 x 102 (log102.2000) to 3.22 x 102 (log102.5091) cfu/ml and the identified mycoflora from the water sources include Alternaria sp., Aspergillus niger, Aspergillus flavus, Fusarium sp., Mucor sp., Rhizopus sp., Penicillium sp., Rhodotorula sp., Saccharomyces sp., and Candida sp. The water quality index of the water sources (31.96 - 47.31) falls within the classification “Bad” despite the slight increase during the dry season. The quality of water in the study area is poor and portends health risk; hence, effort must be made to complete the abandon water project in the community.Keyword: Water Qual i ty Index, National Sanitation Foundation, Hand-dug wel l , River
Highlights
Water is essential to all known forms of life which supports life processes (Shiklomanov, 2000)
Consumption of water which has not met internationally acceptable standards could lead to an attack by water-borne such as cholera, typhoid fever and others (Udom et al, 2002)
Fungi in drinking water are involved in the production of tastes and odours in water
Summary
Water is essential to all known forms of life which supports life processes (Shiklomanov, 2000). Without water it would not have been possible to sustain life on this planet. We use water for various purposes and for each purpose we require water of appropriate quality. Consumption of water which has not met internationally acceptable standards could lead to an attack by water-borne such as cholera, typhoid fever and others (Udom et al, 2002). There is increasing awareness of the significance of fungi in drinking water (Hageskal et al, 2007). Fungi in drinking water are involved in the production of tastes and odours in water. Kelly et al (2003) indicates that the fungal lipid, ergosterol can be responsible for the growth of fungi in water Fungi in drinking water are involved in the production of tastes and odours in water. Kelly et al (2003) indicates that the fungal lipid, ergosterol can be responsible for the growth of fungi in water
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