Conclusion
It may be concluded that a combination of germination followed by fermentation with probiotic organism of indigenously developed food mixtures is a potential process for developing food products of improved nutritional quality. This type of fermented food product not only offers unique nutritional value but also has therapeutic value. The consumption of such food mixtures may be useful in controlling diarrhoea induced by pathogens or antibiotics. To authenticate such therapeutic claims, the results of feeding trials carried out on mice in our lab shall be reported in future communications.