Each of the developed food mixtures (100 g) was mixed with distilled water (500 ml) to obtain homogenous slurry which was subsequently autoclaved at 1.5 kg cm−2 for 15 min at 121 °C. It was then cooled and inoculated with 5% probiotic curd which supplied 106 cells/ml of broth to the slurry to carry out fermentation at 37 °C for 12 h in an incubator. The unfermented autoclaved slurries served as controls. At the end of fermentation period, 100 ml fresh fermented slurry of each food mixture was taken out for determination of titratable acidity, pH and cell counts.