Abstract: Local alcoholic beverages produced in Africa involve the activities of an array of microorganisms to produce drinks of acceptable quality characteristics through fermentation, this study aimed to evaluate the potentials of pasteurization, refrigeration and two chemical preservatives; sodium benzoate and sodium metabisulphite for the preservation of ‘agadagidi’ a locally fermented plantain drink. Freshly prepared agadagidi samples were preserved using these three treatments for an eight week storage period. Locally purchased and laboratory prepared samples without any treatment served as control. Samples were stored at room temperature (28±2°C) except those preserved by refrigeration. Some treatments were combined to observe their synergistic effect. Physicochemical parameters and microbiological changes were monitored throughout the storage period. Results obtained indicated three bacteria (Leuconostoc mesenteroides, Micrococcus varians and Bacillus subtilis) and four fungi (Saccharomyces cerevisiae, Saccharomyces chevalieri, Schizosaccharomyces pombe and Candida albicans) were isolated from the agadagidi samples. Microbial counts increased throughout storage with the treated samples recording lower counts (6.0 and 1.97x106 CFU mL-1) than control (19.0 and 2.04x106 CFU mL-1) for bacteria and fungi, respectively. Physicochemical changes during storage showed increase in titratable acidity, decreases in pH, total sugars and alcohol contents of treated samples. Samples treated with sodium benzoate and refrigeration were shelf stable up to 6 weeks, pasteurized samples stored at ambient temperatures were shelf stable for 4 weeks. Sensory evaluation tests indicated agadagidi treated with chemical preservatives and refrigeration with or without prior pasteurization were acceptable to consumers up to 8th week of storage. This study revealed a new possibility for the improvement of the shelf life of agadagidi from the usual 2-3 days to 8 weeks with combined processes of pasteurization, refrigeration and the addition of chemical preservatives.