The researchers developed French bread using a mix of wheat, rice, and legume flours to improve its nutrition. They found that a blend of 30% legume flour (soya bean, chickpea, brown rice) and 40% legume flour in the bread did not affect its taste, color, or texture. The bread made with 40% legume flour had higher protein, fat, fiber, and ash content compared to the bread made with 30% legume flour or 100% wheat flour. The bread with 30% legume flour had more moisture and carbohydrates than the bread with 40% legume flour. Using these alternative flours in French bread can make it more nutritious and benefit local bakeries.