The researchers created a new flour blend to improve the nutritional value of chapatti, a popular Indian food made from wheat. The blend included wheat, chickpea, finger millet, and barley. They found that the new flour had higher levels of ash, insoluble fiber, energy, calcium, and phenols compared to regular wheat flour. The storage study showed that the new flour met safety standards. People who tried the chapatti made from the new flour found it to be moderately acceptable.