The researchers looked at how adding cowpea flour to wheat flour affects bread quality. They tried different levels of cowpea flour in the blend and found that adding 5% didn't change the bread much, but adding more made it less fluffy. The protein and fiber content varied in the different breads, and the water absorption increased with more cowpea flour. Overall, people liked the bread with 5% cowpea flour just as much as regular wheat bread, but not with higher levels of cowpea flour.