Abstract: Tigernut milk drink is a nutritious milk-like aqueous extract produced from tigernut. Its availability is limited due to its short shelf life. The aim of this present study was to determine the effects of preservatives on the microbial and sensory quality of tigernut milk drink. Fresh tigernut milk drink was produced according to the standard procedure with sterile distilled water. The milk was divided into 5 portions, kept in a sterile container, preservatives were added according to the experimental design and kept at ambient and refrigerated temperature.