ABSTRACT 

The objective of this work were to produce and the quality evaluation of yoghurt from soymilk, banana and watermelon blends. Soymilk yoghurt (100SMY) were blended with both banana and watermelon,(SBW), banana only (SB) and watermelon (SW). Cow milk yoghurt (100CMY) were used as the control. A total of five (5) samples were analysed for proximate, mineral, vitamin and sensory evaluation.th result obtained were statistically analysed using SPSS and the means separated. The results obtained showed notable effects on the Proximate evaluation, Moisture content increased (82.05-89.60%), Fat content decreased (3.48-3.05), Crude Fibre increased (0.27-0.29%), Protein decreased (3.33-2.54%), Ash content increased (0.66-0.76%) while carbohydrate decreased (10.21-3.88)  For Mineral content, Phosphorous Potassium, Magnesium and Zinc content was improved while Iron and Calcium decreased with blending both banana and watermelon. Vitamin content generally increased with sample SBW showing the highest levels in all the vitamin analysed. Sensory scores was also improved also with sample SB being the best in terms of general acceptability (6.95) followed by sample SW (6.53) and SBW (6.42) there were no significant difference (P≥0.05) among sample SW and SBW. The sample having only soymilk yoghurt (100SMY) showed least acceptability.