The two stage enzymatic hydrolysis treatment was carried out in the pretreated fruit samples with the aim of firstliquefying the starch at higher temperature (90ºC) by amylase and then the second stage was performed at a lowtemperature (60ºC) by glucoamylase to convert the starch completely to monomeric sugars. The liquefaction of starch by α-amylase from Bacillus subtilis under high temperatures (90 110ºC) and saccharification of the liquefied starchby glucoamylase fromor Aspergilus niger Rhizopus sp. at low temperatures (60 70ºC) have been extensively studiedby many authors [43,44]The reducing sugar content obtained from enzymatic hydrolysis of the pretreated fruit samples are shown in the Table3. The results on sugar recovery after dilute acid pretreatment followed by enzymatic hydrolysis in fruit pulps showeda maximum sugar release of 64.27% in mixed fruit pulps and 57.58% in banana fruit pulp. Similarly in fruit peels, themaximum reducing sugar was observed in banana (36.67%) and the minimum was observed in mango (21.68%). Itwas observed from the present study that a valuable amount of reducing sugars are liberated only after the enzymatichydrolysis, and this also revealed that both the banana and mango residues require more severe pretreatmentconditions to release maximum fermentable sugars. Singh et al. [45] has found that the fermentation of enzymatichydrolysates showed better fermentation efficiencies in comparison to acid hydrolysates of agricultural residues