This study was aimed to determine the ethanol potential of prosopis juliflora pod byrnfermentation using saccharomyces cerevisiae yeast. The milled p.juliflora pod wasrnhydrolysed by distilled water and by dilute sulfuric acid (0.2, 0.4, and 0.8 M) atrntemperature of 90Â°C for 15 and 30 minutes. The result showed that the maximum glucosern(113.2 g/l) was obtained from hydrolysis of 100 g p. juliflora pod flour by 250 mlrndistilled water at 90 for 30 minutes followed by, 92.4 g/l, 68.1 g/l, and 56.1 g/l with 0.2,rn0.4 and 0.8 M sulfuric acid respectively. This shows that treatment of Prosopis juliflorarnpod flour releases less glucose with increasing concentrations of sulfuric acid rangingrnfrom 21% with 0.2M to that of 50% reduction with 0.8M acid treated hydrolysaterncompared to the glucose concentration of water treated pod flour. NMR analysis of thernfermented hydrolysate gives maximum ethanol concentration of (5% w/v) with water and,rn4%, 3 % and 2.5% of ethanol with 0.2, 0.4 M and 0.8 M sulfuric acid hydrolysis at 90oCrnfor 30 minutes respectively. Treatment with water is an effective way that result thernmaximum yield and treatment with 0.8M acid is the least effective. 15 minute hydrolysisrnresulted lower ethanol 4%, 2.7%, 2%, and 1.6% with water, 0.2, 0.4 and 0.8M sulfuricrnacid respectively. The optimum fermentation time was 24 hour which gives maximumrnconcentration of ethanol (5%w/v) with water and the concentration decreases slightlyrnafter 24 hours fermentation.