The effects of fermentation time on proximate composition and sensory properties of baobab (Adansonia digitata) fruit pulp-fortified yoghurt were studied in the present research. Baobab fruits underwent processing to extract the pulp and were incorporated at 10% (w/v) into milk before fermentation at different times (0-15 hours). Moisture, ash, protein, fat, fibre, and carbohydrate contents were determined using standard analytical techniques. Sensory evaluation was done using a 9-point hedonic scale. The results showed that fermentation time significantly, at (p < 0.05), influenced proximate parameters: moisture within the range of 76.53-78.96%, protein within the range of 6.78-8.16%, ash within the range of 0.50-0.64%, fat within the range of 3.71- 4.40%, fibre within the range of 0.31-0.67%, and carbohydrates within the range of 8.38-10.72%. Protein content steadily increased with the time taken for fermentation, while values of moisture and carbohydrate oscillated. Sensory properties, namely, colour, taste, flavour, odour, mouthfeel, and overall acceptability, however, were not significantly different, at p > 0.05, across all fermentation periods. This study indicated that the incorporation of baobab pulp into yoghurt will not affect its sensory quality negatively and will improve its nutritional value. The nutritional characteristics of yoghurt containing baobab are those of a functional and nutrient-rich dairy product that is suitable for wider consumer acceptance.