Abstract: This study aims to characterize, to optimize, and to classify the pectins obtained from the mixtures of mango peel, passion fruit rinds, and Bambara groundnut shells wastes. A Mixture Experiments with Process Variables (MPV) design was applied. The low level of the process variables (pH and liquid/solid ratio: LSR) were set at 1.5 and 12.5ml/g respectively, the high level at 2 and 15ml/g. Citric acid was used as extracting agent in two-stepped extraction at 80°C and 60 minutes separately. The yield, equivalent weight (EW), methoxyl content (MeO), anhydrouronic acid content (AUA), and the degree of esterification (DE) of the 28 experimental points were determined.