Abstract: This study was conducted in Mubi area of Adamawa State, aimed at evaluating the use of goat milk by the rural populace as supplement to other animal protein and mineral sources. Majority of goats in Nigeria are kept under traditional system of management. In this study milk samples were collected from lactating animals (Red Sokoto goats) during the wet season (June-September, 2008), a period coinciding with forage availability and dry season (January-April, 2008) a period of feed scarcity. Analysis for fat, solid non fat, total solid, cholesterol, calcium, magnesium and phosphorus was determined according to the standard procedures described by Association of Official Analytical Chemists and Pearson’s chemical analysis of food. The results obtained indicated that the goat milk has fat 5.01%, total solid 16.58%, solid non fat 11.79%, cholesterol 0.18%, calcium 0.29%, magnesium 0.15% and phosphorus 0.14%. It was concluded that milk from goats is of high nutritional values and can be used to supplement the nutritional status of the rural communities.