In this study, the yoghurt produced with tiger nut flour added in different ratios (1, 2 and 3%, w/v) was evaluated for its chemical, physical, total phenolic content, antioxidant, antibacterial, cytotoxic activity, texture, microbiological and sensory characteristics. Added tiger nut flour significantly increased (P < 0.05) protein, ash, carbohydrates, phenolic content, antioxidant, antibacterial, cytotoxic activity, adhesiveness, cohesiveness, gumminess, and chewiness of yoghurt treatments. There was a significant decrease in moisture content (P < 0.05). In addition, the fat content, fracturing, hardness, and springiness of the yoghurt were not significantly impacted by the addition of tiger nut flour. When tiger nut flour was added and refrigerated for up to 14 days, it significantly decreased (P < 0.05) syneresis and pH levels. Additionally, yoghurt treatments fortified with tiger nut flour were found to inhibit three human tumor cell lines, including colon cancer, breast cancer of the mammary gland, and cervix cancer of epithelioid carcinoma. Lactic acid bacteria's viability and texture were improved by adding tiger nut flour. The sensory properties (taste & flavor, and general appearance) of the yoghurt with additions of tiger nut flour were found to be lower than those without tiger nut flour. Still, the texture was higher, and the acidity did not change. Thus, we may conclude that tiger nut flour can be applied to produce a novel functional yoghurt