The effect of fresh undiluted expressed garlic (Allium sativum, liquid on the shelf-life of soy-kunun was monitored by microbiological, chemical and proximate composition. Expressed garlic (undiluted, as well as diluted 1:3, 1:5 and 1: 10) as well as diluted aqueous concentrations of benzoic acids and sodium metabisulphite (0.1% wq/v) were added soy-kunun previously pasteurized or unpasteurized. Some kunun samples, with added preservatives, were either refrigerated or held at ambient temperature, Treatment of the samples with any of the preservative methods caused a reduction in microbial numbers; best results were obtained in the pasteurized product, of all the additibves tested, garlic extract was found to preserve the product better, in terms of colour and taste retention and it showed no coagulation effect. These attributes were found on both the refrigerated and garlic pasteurized soy-kunun. The shelf-life of soy-kunun was extended by one week using garlic.