Author
Listed:
- Emmanuel Aguiza Abaï
(University of Maroua, Cameroon)
- François Ntep
(University of Maroua, Cameroon)
- Philemon Ze Bilo’o
(University of Maroua, Cameroon)
- Auguste Ombolo
(University of Ebolowa, Cameroon)
- Valery Hambate Gomdje
(University of Maroua, Cameroon)
Abstract
The availability of irrigation water has favored the development of agriculture in the Maga area, located in the Far North of Cameroon, with rice growing as the dominant agricultural activity. This activity is, however, known as a source of groundwater pollution through the infiltration of substances contained in inputs used for soil fertilization. The present study is a contribution to the analysis of the sources of contamination of the waters of the Maga rice basin by nitrogen and phosphate mineral compounds as well as the spatial distribution of these compounds. The monitoring of a network of fifteen wells and boreholes covering the rice-growing area during six campaigns made it possible to carry out the physicochemical characterization of subsurface and groundwater. The results obtained reveal that nitrates (NO3−) are present in water in low quantities, with averages per campaign ranging from 9.01 mg/L to 20.31 mg/L. On the other hand, ammonium (NH4+) and phosphates (PO43−) are in significant concentration. Their averages are of the order of 2.62 mg/L to 4.51 mg/L and then 0.65 mg/L to 5.58 mg/L for ammonium and phosphates, respectively. Mineral fertilizers used for soil amendment and degradation of organic matter, as well as the hydrolysis of minerals contained in the soil, contribute to the mineralization of water in the study area.
Suggested Citation
Emmanuel Aguiza Abaï & François Ntep & Philemon Ze Bilo’o & Auguste Ombolo & Valery Hambate Gomdje, 2024.
"Analysis of Nitrogen and Phosphorus Flows in a Rice-Growing Basin: The Case of the Maga Production Basin (Cameroon),"
European Journal of Agriculture and Food Sciences, European Open Science, vol. 6(6), pages 1-6, November.
Handle:
RePEc:epw:ejfood:v:6:y:2024:i:6:id:20867
DOI: 10.24018/ejfood.2024.6.6.867
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