Many people do not prefer goat’s milk yoghurt due to its characteristic goaty flavor, hence this study was conducted to investigate the effect of adding black cumin (Nigella sativa L.) and coriander (Coriandrum sativum L.) seeds on the chemical composition and sensory characteristics of goat’s milk yoghurt mish during storage. Two treatments were conducted in addition to the control, they include the addition of 0.5% black cumin and 0.5% coriander seeds that were added to the yoghurt mish after incubation. The chemical and sensory analysis were conducted during the 2nd, 7th and 15th days of storage. The fat content was significant (P<0.05) higher in the yoghurt mish fortified with black cumin seed, while the total solids, protein, ash and titratable acidity contents were significant (P<0.05) higher in the yoghurt mish fortified with coriander. Moreover, significant (P<0.05) variations were reported for the compositional contents of goat yoghurt mish during the storage period. The best colour score was recorded for the control yoghurt mish, while the best flavor, taste and over all acceptability scores were reported for the yoghurt mish fortified with black cumin. The results revealed significant (P<0.05) differences in color and texture between the control and treated yoghurt mish samples. Moreover, the results indicated that all the sensory characteristics of yoghurt mish were significantly (P<0.05) affected during the storage period. This study concluded that fortification of yoghurt mish with coriander and black cumin seeds improve the compositional quality and the taste, flavor and the overall acceptability scores of goat milk yoghurt mish. This indicates the possibilities of processing and marketing of such products.