Abstract: Pectin can be used as food and pharmatecitical additives. This study investigated the effect of temperature, time and pH on the yield and physicochemical characteristics of pectin extracted from banana and mango peels. Pectin was extracted using acid extraction method. The experimental design was performed using Central Composite Design of Response Surface Methodology for parametric optimization. The optimum temperature, time and pH for the extraction of pectin for both peels were determined to be 82oC, 105min and 2 respectively. The yields of pectin under these optimum conditions were found to be 11.31% and 18.5% for banana and mango peel respectively. Temperature, extraction time and pH showed a significant (p < 0.05) effect on the pectin yield. The equivalent weight, methoxyl content, anhydrouronic acid content, degree of esterification, moisture content and ash content of the banana and mango peel pectin obtained under the optimum conditions were found to be 925.01g/mol, 6.09%, 53.6%, 64.5%, 8.94%, 0.47% and 895 g/mol, 8.89%, 70.65%, 72.17%, 8.82%, 0.915% respectively. In general, the finding of the study shows that pectin, being used as food and pharmaceutical additives, can be obtained from banana and mango peel.