Abstract
Aims: The aim of the study is to isolate moulds from spoilt samples of three fermented cereal foods (ogi, eko, pap) and screen the mould for amylase production. Study Design: Primary screening for amylase production by the mould isolates was determined on starch agar. Isolates having the widest zones of hydrolysis were further screened by Solid state fermentation [SSF] Methodology: Molds were isolated on Sabouraud Dextrose Agar [SDA] incubated at 28°C±2°C for 72h and identified by standard microbiological methods. Screening of moulds for amylase activity was determined on starch agar medium and flooed with gram’s iodine. The isolates were screened
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