Ekeleme, I.K.Makut, M.D.Owuna, J.E.Obiekezie, S.O.Muhammed, F. H2023-12-142023-12-142021-03-01[1] Alam MZ, M. N. Bari AM. Suleyman, P and Jamal, AA (2009).Mamun, Solid state bioconver [2] Sikander A, Ikram-ul, H, Qadeer, MA and Javed I (2002). Production of citric acid by Aspergillus nigerusing cane molasses in a stirred fermentor, Journal of Biotechnology: .5 (3) 1-14, [3] Andleeb A. S, Sikander A, Samina A and Ikram-ul H (2007). Citric acid fermentation of hydrolysed sweet potato starch by Aspergillus niger, Pak. J. Biotechnol. 4 (1-2) 119-125 [4] Deepika H (2015). Citric Acid production by Aspergillusoryzae,Applied Microbiology and Biotechnology, 53(5): 525-529 [5] Kobomoje, OS, Mohammed, AO and Omojasola, PF (2013). The production of citric acid from shea nut shell (vitellariaparadoxa) using Aspergillus niger. Advances in Aplied science Research, 4:2:25-28 [6] Ekeleme, IK, Makut, MD., Adoga, MP. Tsaku, PA..Nkene, IH and Oti, VB (2018). Production of Citric Acid by TrichodermavirideIsolated from Soil in Keffi, Nigeria Using Glucose Enhanced Substrates, South Asian Journal of Research in Microbiology; 1:1: 1-6 [7] Kim JW, Barrington S, Sheppard J and Lee B(2006). Nutrient optimization for the production of citric acid by Aspergillus nigerNRRL 567 grown on peat moss enriched with glucose. Process Biochem 41: 1253-1260 [8] Urbach, G (2013). Relations between cheese flavor and chemical composition.InternationalDairy Journal, 3: 389-422 [9] Arzumanov, TE, Shishkanova, NV, and Finogenova, TV (2010). Biosynthesis of citric acid by Yarrowialipolyticarepeat-batch culture on ethanol. Appiled Microbiology Biotechnology, 53: 525-529. [10] Munshi, M.K., M.F. Hossain, R. Huque, M.M. Rahman, A. Khatun, M. Islam and M.I. Khalil,(2013). Effect of biomass and sugar in citric acid production by Aspergillus niger using molasses and jackfruit as substrates. America Journal of Food Nutrient, 1: 1-6 [11] Akwa, V.L., Binbol, N.L., Samaila, K.L., and Marcus, N.D. (2007). Geographical Perspective of Nasarawa State.Onaiv Printing and Publishing Company, Keffi. pp 3. [12] Makut M.D. and Ifeanyi U. E. (2017). Screening for citric acid producing fungi from the soil Environment of Jos North, Plateau State, Nigeria.FULafia Journal of Science & Technology. 3 (1):1- 12sion of oil palm empty fruit bunches for production of citric acid by wild Aspergillus niger. Food Biotechnol, 24(1): 19-36https://keffi.nsuk.edu.ng/handle/20.500.14448/5847Citric acid is an Organic acids, commercially valuable product extensively used in different industries for various purposes. This study aimed at citric acid production by A.niger and A. awamori isolated from soil in Keffi using waste starch from corn milling factory. A.niger and A. awamori was isolated from soil in Keffi and identified using standard microbiology methods. Starch production media was prepared by following standard fermentation conditions. The citric acid produced was estimated using Gas Chromatography/Mass Spectrometry (GC/MS) method. The occurrence of Aspergillus species showed that Pyanku had the highest percentage occurrence with 100%. The screening for citric acid producing A.nigerand A. awamori showed that isolates from location A, C and D showed ability to produce citric acid. Effect of different temperature on citric acid production showed that A.awamoriA1produced highest at 28oC with 3.10 mg/ml and A.awamoriA2 produced lowest at 26OC (2.08mg/ml). A. niger F4 produced the highest at32OC with 5.03mg/ml and A.niger F5 lowest at 26OC with 3.10mg/ml. Fermentation duration showed duration by A. awamori A2 after 144hours with 5.00mg/ml and A. awamori A1 showed lowest yield after 24hours with 0.71mg/ml while A. niger F5 yield highest after 168 hours with 5.02mg/ml and A. niger F4 yield lowest after 24hours with 0.91mg/ml. Effect of pH on citric acid production showed that A. awamoriA1 yield highest at pH 4.5 with 5.19mg/ml while A. nigerF5 produced highest at pH 5.0 with citric acid yield of 5.69mg/l.enA.nigerand A. awamori, pH, citric acid, TemperatureArticle