Fully ripened un-marketed fruit samples of banana (B) and mango (M) were collected from the local wholesale fruitmarket. The banana variety taken for the present study waswhich is a high yielding cultivar with poorkeeping quality. The mango variety used for the present study was(King of Mango), commonly cultivatedin a large area for commercial production of juices, jams and wines. The fresh plant materials were brought to thelaboratory, washed and separated in to pulp and peels. The fruit pulps were homogenized by using simple wet millingtechnique with out adding water and the pulverized puree was taken for further experimental studies. A mixed fruitpulp sample was also prepared by mixing both the fruits in equal ratio (B1:M1 w/w). The fresh ripened banana andmango fruits peels were chopped into small pieces (2 3 cm) and dried in a hot air oven at 65ºC for 24 h. The driedmaterials were ground in a Wiley mill to pass through a 1 mm screen and the powdered materials were stored at roomtemperature for further analysis. A composite sample of both the fruits peels was also prepared in the same manner