The physicochemical and sensory properties of ginger spiced yoghurt were investigated in the present study. Four yoghurt samples: A, B, C and D were prepared by addition of 0, 0.5, 1 and 1.5% (W/V) of ginger powder. Physicochemical properties of yoghurt samples determined at day 0 included pH, titratable acidity, dry matter, ash, fat and non-fat solid (NFS). The pH and titratable acidity were also evaluated during 30 days of storage at refrigerated conditions (4 – 6°C). The sensory attributes assessed were colour, odour, taste, texture and overall acceptability. From the results, ginger powder did not affect (P>0.05) the pH and titratable acidity of yoghurt but increased (P≤0.05) the dry matter, fat, NFS and ash content especially when spiced at 1% and 1.5% level. The spiced yoghurt did not show significant changes (P>0.05) in titratable acidity during storage as opposed to the unspiced yoghurt that increased (P 0.05) by storage contrary to the unspiced yoghurt. At the end of storage, the unspiced yoghurt presented the lowest (P≤0.05) pH and the highest (P≤0.05) titratable acidity. Results of sensory evaluation revealed the low appreciation of the spiced yoghurt with an increase in the proportion of ginger powder. However, yoghurt with 0.5% ginger powder was appreciated equally (P>0.05) with the unspiced sample. Spicing yoghurt with ginger powder therefore has positive effect on its physicochemical properties and shelf –life. The yoghurt spiced with 0.5% ginger powder could therefore be recommended.