Evaluating Drinking Water Quality Using Water Quality Parameters and Esthetic Attributes

Abstract

This study assesses the quality of drinking water sources in the highlands of Ethiopia. The study considered a combination of users’ perceptions with the measured water quality parameters determined using the water quality index (WQI) tool. Data were collected using a cross-sectional research design for a household survey, and water quality samples were collected from improved and unimproved alternative sources. Nine physicochemical and two bacteriological analyses were performed. The result shows that esthetic water quality parameters had a potential interpretation of water quality as of the laboratory analysis. The taste was the dominant and easily detectable indicator as compared to odor and color. This is associated with the higher correlation between iron and manganese that deter the taste of water. Tap water was the only free source of bacteriological contamination. The WQI values show that one improved and three unimproved sources were found in the rank of unsuitable for drinking purposes. Unimproved sources are harmful for drinking, although they are used as an alternative source of water. Finally, the study suggests that due consideration of esthetic factors as measured parameters is fundamental for the sustainable use of drinking water infrastructures.