The researchers studied how adding lentil and millet flours to wheat flour affects the quality of bread and the growth of baker's yeast. They found that adding 20% or 30% lentil or millet flour helped yeast grow better, increasing its rising power. However, using 40% lentil flour slowed down yeast growth. Bread with 5-10% lentil/millet flour had better taste than traditional wheat bread. The best results were seen with 30% millet or lentil flour in the mix.