In the present study, the brewers spent grain BSG was used to supplement Yoghurt by displacement cow^,s milk in ratios 0, 2, 4, 6, 8 and 10%. The proximate chemical composition, polyphenols and total flavonoids in BSG were determined. The resultant yoghurt samples were evaluated chemically, microbiologically and sensory fresh and stored at 4⁰C for 3, 7, 10 and 14 days. Significant differences in chemical, microbiological and sensory evaluation have been shown by increasing of BSG level in yoghurt. The addition of 10% BSG had the highest value of Total solids, Protein, Fat, Fiber, Ash and pH values but it had the lowest in Titratable acidity, microbical count and sensory properties.