Abstract
Nigeria's limited freshwater resources are at risk due to the discharge of wastewater from
water-intensive industries, such as food processing, that does not comply with the
regulations of the National Environmental Standards and Regulation Enforcement Agency
(NESREA). This could significantly harm both the ecosystem and human health. This study
aims to assess the physicochemical and biological properties of wastewater discharged from
selected bakeries in Benin City, Nigeria, to determine compliance with NESREA standards
and highlight potential environmental risks. Wastewater samples were randomly collected
from five bakeries in Benin City and examined for their physicochemical and biological
features. The findings indicated that, except for potential of Hydrogen (pH), total dissolved
solids (TDS), chemical oxygen demand (COD), chloride (Cl⁻), Ammonium Nitrogen (NH₄N),
and lead (Pb), all other parameters were within NESREA's permitted limits for food industry
effluent discharge. The average pH value (5.9) was below the permitted range, but the
average TDS (4754.2 mg/l), COD (1058.34 mg/l), NH₄N (3.068 mg/l), Cl (2984.86 mg/l),
along with Pb (0.0724 mg/l) values are substantially over NESREA standards. These results
show non-compliance with NESREA rules, stressing the necessity for regulatory entities to
monitor the quality of bakery wastewater in the research region to guarantee high-quality
effluent discharge.
water-intensive industries, such as food processing, that does not comply with the
regulations of the National Environmental Standards and Regulation Enforcement Agency
(NESREA). This could significantly harm both the ecosystem and human health. This study
aims to assess the physicochemical and biological properties of wastewater discharged from
selected bakeries in Benin City, Nigeria, to determine compliance with NESREA standards
and highlight potential environmental risks. Wastewater samples were randomly collected
from five bakeries in Benin City and examined for their physicochemical and biological
features. The findings indicated that, except for potential of Hydrogen (pH), total dissolved
solids (TDS), chemical oxygen demand (COD), chloride (Cl⁻), Ammonium Nitrogen (NH₄N),
and lead (Pb), all other parameters were within NESREA's permitted limits for food industry
effluent discharge. The average pH value (5.9) was below the permitted range, but the
average TDS (4754.2 mg/l), COD (1058.34 mg/l), NH₄N (3.068 mg/l), Cl (2984.86 mg/l),
along with Pb (0.0724 mg/l) values are substantially over NESREA standards. These results
show non-compliance with NESREA rules, stressing the necessity for regulatory entities to
monitor the quality of bakery wastewater in the research region to guarantee high-quality
effluent discharge.
Keywords
Bakeries
guidelines
Health consequences
industries
Wastewater.