Studies were conducted to de:ermine the enzymatic and coagulating properties on aqueous extracts of Jiben seeds Different levels (5, 1.0 15 and 209) of the seeds were soaked in water containing different concentrations (0, 2, 4, 6 and 89/100) of sodium chloride (NaCl) and the enzymes were extracted with both water and 0 W Citrate phosphate buffer Physuzochemical and organoleptic properties of soft cheese were also evaluated The results showed that Jiben seeds extracted in water had less milk clotting activity than those extracted using NaCl. increasmg Jiben seeds and NaCl concentrations increased the effectiveness of milk clotting enzymes thereby decreasmg the coagulation tirre of the milk (p < 0 001) The maximum yield of the cheese (12%) obtained when 15<20g Jiben seeds were used With 8g/100ml NaCl solution was significantly (p < 001) different from the minimum yield of 9% obtained on 5-109 Jiben seeds The enzymatic and organoleptic assessments of soft cheeses produced using Jiben seed extracts showed that 159 seeds soaked in 100ml water containing 89 NaCl for two days at room temperature was the optimum. Extraction of the seeds with 0.1 citrate phosphate buffer for three hours at pH 4.6 was found to be very effective. Also results showed that the rate of loss in actiVity of Jiben seed extracts increased with advancing storage.