The composite soymilk yogurt flavoured with pineapple as sweetener was produced from composite blend of dano milk and soymilk. It was pasteurized at 850c for 5 minutes. It was cooled , homogenized and inoculated with mixed yogurt starter culture of Lactobacillus bulgaricus, and Lactobacillus acidophilus at 250c for 24 hours. The proximate, physicochemical properties and sensory evaluation of the composite yogurt were determined. In the proximate, the study reveals that the combination of dano milk and soymilk increased the level of the protein content. This can be seen in the sample 50%S+M with the protein content of 13.23.The fat content of the product equally decreased upon introduction of the sweetener (pineapple). The sensory score of the yogurt samples reveal there was a significant difference (P>0.05) in terms of the taste, texture, and overall acceptability between the sample M100%(control) and the composite soy-yogurt sample (50%M+50%S+P, 100%S,100%S+Pand 100%m+p) except for sample 50%M+50%S that was not significantly difference (P