This research studies the effect of crude anthocyanin extract from Canna indica on improving the nutritional value of stirred yoghurt. Also, The chemical composition, antioxidant, anti-inflammatory and antimicrobial activities of Cannes indica extract were evaluated. The crude extract contained anthocyanin (463.67µg/g), total phenolic (172.32±1.34µg/g), flavonoids (14.86±0.11 µg/g) and tannin (2.53±0.01 µg/g). The highest concentrations of phenolic compounds identified by HPLC were chlorogenic acid, ellagic acid, gallic acid, and apigenin. In addition, the crude anthocyanin extract strongly inhibited Gram-positive bacteria with a clear area zone of 13-18 mm, followed by efficacy against Gram-negative bacteria and fungi. The antioxidant potency ranged from 54.76 to 94.44% at a concentration of 75 μg/mL with strong anti-inflammatory activity in an in vitro study. During storage for 15 days, the yield of yogurt mixed with 0.2 and 0.4 mg crude anthocyanins/100 ml milk was evaluated chemically and microbiologically and compared to the control group. The growth of the probiotic Lacticaseibacillus rhamnosus reached its maximum on the 15th day. Treatments were fungi- and yeast-free for up to 15 days, and low fungi-yeast counts and primarily psychosomatic counts emerged for control. Moreover, the protein, fat, and ash content of treatments and control treatments increase with a progressive cold storage period.