Sweet potato plays a significant role in tribal Indian diet. Acurd like product was prepared by fermenting boiled β- carotene and anthocyanin rich puree(16%) with different varieties of milk and starter curd. Addition of sweet potato enriched the colour, texture and nutrient status of the curd. This brings about antioxidant along with calcium and protein. Biochemical analysis of sweet potato and its physiological changes in curd formation using buffalo milk was analyzed. The production of ethanol from sweet potato using yeast and its biochemical characteristics were analyzed.