Abstract: The aim of this study is to find alternative sources of pectin from three plant wastes mixtures, namely mango (Mangifera indica) fody variety, yellow variety of passion fruit (Passiflora edulis) and creamy brown-striped variety of Bambara groundnut (Vigna subterranea). A Mixture Experiments with Process Variables (MPV) design was applied. It is a combination of Scheffé’s centroid mixture design and a full factorial design of the process variables (pH and Liquid/Solid ratio: LSR). The pH level was set at 1.5 and 2. The LSR level was fixed at 12.5ml/g and 15ml/g. Citric acid was used as acidifying agent. Pectin was extracted in a two-step sequential extraction at 80°C for 60 minutes.