Consumer acceptability and health utility of food are key factors in food product development. The main aim of this study was to assess the sensory characteristics and antioxidant potential of yoghurt enhanced with natural additives viz: African black pepper, turmeric, clove, tomato juice, water melon juice, carrot juice. Plain and spiced yoghurt were produced by pasteurizing standard milk-based fermentation mixes containing graded concentrations of each additive, inoculating with 0.5% industrial starter culture containing Streptococcus thermophillus and Lactobacillus delbrueckii subsp. Bulgaricus (1:1) and then allowed to ferment in fermentation tank for 9 hours at 40oC. The results revealed that, addition of spices had little or no effect on the progress of fermentation with respect to decrease in pH and lactic acid accumulation. The mean values of each sensory attribute (appearance, taste, aroma, texture/mouth feel and overall acceptance) of
carrot yoghurt are similar to the plain yoghurt. Other additives gave lower values for sensory attributes than the carrot yoghurt and control. Clove extracts and carrot juice impart the strongest antioxidant capacity to the yoghurt samples as indicated by significant increase (p < 0.05) in DPPH radical scavenging activity, nitric oxide radical scavenging activity, total antioxidant capacity, Ferric ion reducing power (FRAP), inhibition of lipid peroxidation, phenolic content and flavonoid content. Therefore, yoghurt enriched with carrot juice and clove extract could be selected as the best and subjected to product development and further analysis.