The excessive consumption of Yaji and its additives in Nigeria has raised a growing concern especially as it remains the sauce for the meat delicacy called 'Suya', leaving the liver, the main organ of metabolism at risk.This six-week study was designed to assess the effects of Yaji and its additives on Liver Profile of adult albino Wistar rats. The animal subjects(40) were divided into four groups (A-D) of two (2) subgroups (n=5). The first three weeks served as the acute treatment period (B1 D1), while the first and second three weeks (six weeks) served as the chronic treatment period (B2 D2).At the end of each three weeks, blood samples were collected and enzyme activities of serum AST, ALT, ALP, and GGT, levels of TP, ALB and GLO were assayed by colorimetric methods. The results showed that in the acute treatment period (3 weeks duration), serum AST, ALP, GGT activities were significantly increased (p< 0.05) in group D1 (AST and GGT), and in all the groups (ALP) while there was a non-significant increase (p>0.05) in serum ALT activity of the other groups, also the total protein, albumin and globulin levels were significantly increased (p< 0.05) in all the groups when compared with the respective controls. Furthermore, the chronic treatment period (6 weeks duration), the serum AST and ALT activities were significantly increased (p< 0.05) in group C2 and D2 (AST) and in group D2 (ALT). The ALP activity was significant (p< 0.05) in all the groups, while the GGT was increased significantly (p< 0.05) in group B2. However, no significant changes were observed in the total protein, albumin and globulin levels. It was concluded from this study that Yaji is dosage and duration dependent (3 and 6 weeks duration), has the potentials to induce liver damage considering the changes in serum activities of the liver enzymes. Therefore, its consumption should be controlled.