To understand the quality attributes and acceptability of yogurt, three different varieties of Musa sapentum (Paranta, Saro and Williams) were used to partially fortified yogurt. Each of the banana fruit was added at different proportion (10%, 15% and 20%) to produce the yogurts. The products were analyzed for proximate, PH, brix, titratable acidity (TA), vitamin C and total phenol. Other parameters such as sensory properties and microbial loads were also determined.