This research aims to study the effect of different concentrations of carob extract to a milk product, which is yogurt, in order to raise the nutritional value and support it with many important minerals needed by the human body. All samples were analyzed chemically, determination of minerals and evaluated for its sensory to find out the effect of adding the extract on it. The carob juice extract was added in concentrations 5%, 10%, and 20%, the results indicate an increase in the ratio of both total solids and carbohydrates and decrease in the percentage of fats with increasing the adding carob juice extract, also the total acidity and pH were decreased in some different concentration over the storage periods . In addition to that some necessary minerals were increased such as iron, zinc, copper and manganese especially iron. The product fortified with carob extract showed very good sensory results in terms of color, taste and general acceptance with the different concentration of carob juice in the different storage periods(1,3 and 7 days).