Objectives: Consumption of fruits, vegetables, and nuts is essential for human health because of their minerals, vitamins, antioxidants and dietary fiber contents.Method: Two types of beverages were prepared (tiger nut beverage and tiger nut/beetroot beverage). 200 g tiger nut was homogenized in 1 litre of sterile water to prepare tiger nut beverage while 200 g of tiger nut with 20 g of beetroot to prepare tiger nut/beetroot beverage were homogenized with 1 litre of sterile water. The prepared products were pasteurized at 80 oC for 5 minutes and left to ferment at room temperature (28±2 °C) for 4 days. The products were analyzed for chemical composition and microbial load. Findings: Results obtained showed no significant differences in the moisture, ash and protein content products. However, significant differences existed in fibre, fat and carbohydrate contents. Leuconostoc mesenteroides, Lactobacillus plantarum, L. acidophilus, Streptococcus lactis, Saccharomyces cerevisiae, S. exiguus, Candida stellate and C. pseudotropicalis were isolated from products. The number of bacteria in Tiger nut beverages increased from 0.85×103 to 1.83×107 and 0.97×103 to 1.78×107 in the Tiger/beetroot beverage. Mould and yeast counts in the tiger nut beverage increased from 0.32×102 to 1.06×104 while in the mixed product, increase was from 0.30×102 to 1.18×104. There was no significant differences in pH and titritable acidity throughout days of fermentation. The tiger nut/beet root beverage have high overall acceptability. The beverages could serve as a good material for the production of quality yoghurt in place of animal milk that is mostly used for yoghurt production.