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This study aims to compare dissolved protein content, dietary fiber, and phenolic antioxidants in red bean milk yogurt and red bean sprouts milk yogurt. Water as much as 8 times added to red beans or sprouts that are complete with the skin and then made milk by blending and filtering. In the milk, 10% sucrose is added and skim milk is 10%, then pasteurized at 70°C for 10 minutes, then cooled to 45oC. The BAL 2% was added to milk, then incubated at room temperature for 24 hours. The yogurt obtained was tested for total phenol content (by the Folin-Ciocalteu method), dissolved protein (Lowry method), and fiber (gravimetric method). Data were analyzed using ANOVA, followed by Duncan test with an error rate of 5% if there was significance. The total phenol content of red bean sprouts milk yogurt was 673.03 ppm higher than red bean milk yogurt 113.29 ppm (P <0.05); as well as dissolved protein and dietary fiber (P <0.05). Therefore, yogurt with red bean sprouts milk is potential for alternative obesity drinks.