3.8. Conclusion
α-Amylase is one of the most widely used enzymes for the production of fermented foods and starch, and the demand for amylase is increasing with a widening spectrum of applications. In this investigation of 46 fungal species isolated from legume seeds, A. niger and R. stolonifer were found to be the best local isolates for α-amylase production. Use of these active fungi for the production of α-amylase would allow large-scale production and the development of the food and starch industries.