The present study aimed to inspect the evaluate of physical, microbiological, sensory properties, nutritional and chemical of goat yogurt after adding different concentrations of taro corms paste (5, 10, 15 and 20%) over 28 days of refrigeration, for production of yogurt as functional food to improve body functions and provide health benefits and nutritional balance as a result of mixing them. The results showed that fortification of goat milk yogurt with taro corms paste improved the nutritional value of fortified yogurt samples due to increasing the contents of total solids, protein, ash and fiber with increasing fortification percentage, in addition to increasing the contents of phenolic substances, vitamin C and antioxidant activity. Throughout the storage period tested, the numbers of probiotics in all formulations ranged from 7 to 8 log CFU mL-1). Fortification with taro corms paste also caused more significant physical changes (improved texture, viscosity and whey separation) in yogurt compared to goat yogurt alone. Taro corms paste also reduced syneresis during storage, thus maintaining the physical quality of yogurt. Consumers preferred yogurt containing 5% and 10% taro corms paste over those containing 15% and 20% because its addition resulted in undesirable high viscosity with the appearance of a vegetal taste. Given the addition of taro corms paste with potential beneficial properties, the manufacture of goat milk yogurt with taro corms paste and L. acidophilus LA-05 is one way to produce a new goat milk product with added value. It can be recommended that the necessity of production goat yogurt containing 5% and 10% taro corms paste as function food to improve the healthy condition and prevent diseases.