This study investigated the effect of ginger flour addition on the quality of soymilk. Fresh ginger rhizome was processed to flour by oven drying (OD), sun drying (SD) and ambient drying (AD). The ginger flour were incorporated into processed soymilk at 1 g and 2 g levels, respectively to obtain ginger spiced soymilk, which was stored for 21 days. The chemical composition, anti-nutrient and sensory properties of the soymilk were determined. The findings showed that the ginger flour decreased the moisture content and increased the ash, protein, fibre, crude fat and carbohydrate content from, 88.07 - 91.16 %, 0.36 - 0.63 %, 4.40 - 4.60 %, 0.3 -0.5 %, 2.02 - 2.88 % and 2.02 - 3.88 %, respectively. The ginger flour increased the vitamins content: thiamine, riboflavin, niacin, and ascorbic acid from, 0.07 to 0.18 mg/100 mL, 0.03 to 0.11 mg/100 mL, 0.73 to 0.79 mg/100 mL, and 3.52 to 5.39 mg/100 mL, respectfully. Mineral content (calcium, magnesium, Iron, zinc and phosphorus) increased from 225.21 to 448.57 mg/100 mL, 71.45 to 132.13 mg/100 mL, 1.79 to 11.23 mg/100 mL, 0.97 to 6.11 mg/100 mL and 132.17 to 210.06 mg/100 mL, respectfully. The anti-nutrients composition was low with the highest value of 0.9 % for tannins. Sensory evaluation results showed that the soymilk containing 1 g of the oven dried ginger flour was the most preferred with respect to taste and overall acceptability. It is concluded that the incorporation of ginger flour affected the nutritional composition, anti-nutrient and sensory properties of soymilk.