Yoghurt was mad from cow's milk fortified with 2%skim milk powder (control).the skim milk powder was substituted with cannellini beans powder in four variants of yoghurt by using 25 , 50, 75 and 100 % in order to increase the nutritional value of the product. Control and treated variants of yoghurt was made by the conventional method . chemical, microbiological or rheological as well as  Organoliptic properties were carried out . yoghurt fortified with 75%of skim milk powder was found the best treatment chemical, microbiological ,rheological and  Organoliptic properties.