Purpose: The production and quality of yoghurt from cow milk, soybean milk, and tiger nut milk blends spiced with ginger powder was evaluated. Methodology: Yoghurt samples were formulated with different concentration of milk blends. Samples includes; A (100% cow milk), B (100% cow milk with ginger), C (20% cow milk:80% soybean milk with ginger), D (20% cow milk: 80% tiger nut milk with ginger), E (50% cow milk: 50% tiger nut milk with ginger), F (20% Tiger nut: 80% soybean milk with ginger) and G( 20% soybean milk: 80% tiger nut milk with ginger). The samples were analyzed for physico-chemical and sensory properties using standard methods. Results: The pH values ranged from 3.75(A) to 4.55(G), TTA from 0.82% (G) to 0.94% (A) and viscosity from 1.21 to 1.29 Pa.s for G and A. The total solid ranged from 11.15 to 12.84g/100g for A and F whiles the solid non- fat had 8.60g/100g (A) to 10.35g/100g (G). The proximate composition revealed that; Moisture had 87.55 to 88.85% for G and A, Ash 0.60 to 0.71% for A and G, Protein 3.73to 4.61% for B and F, Fat, 2.62%, (C) to 2.82% (D) while Crude fibre trace in A to 0.28% in G. Carbohydrate had 4.56 to 5.33% for A and D. The mineral elements Ca had 110.68 to 177.34mg/100g for A and G, Potassium had 200.62 to 290.38mg/100g for F and D. Mg, ranged from 71.05 to 95.98mg/100g for A and C. For P we had 101.66 to 173.03mg/100g for A and G and Na had 110.45 to 120.25mg/100g for A and G. The trace mineral, Fe had 0.09 to 1.75mg/100g for A and G while Zn had (0.40 to 0.852) mg/100g for A and F. Vitamins B1 had 0.11 to 0.71mg/100g for A and G, B2 had 0.29 to 1.43mg/100g for A and G, B3 had 0.12 to 2.53 for A and G and Vit C had trace to 9.03mg/100g for A and G respectively. In conclusion, yoghurt from cow milk, soybean milk, tiger nut milk blends spiced with ginger powder increased the nutritional and sensory properties of yoghurt thus improved functional properties of yoghurt.