The researchers studied how adding cassava flour to wheat flour affects the chemical composition and quality of bread. They found that cassava flour has more ash, fiber, and carbohydrates than wheat flour, but less protein and fat. When cassava flour was added to wheat flour in different amounts, the protein and fat decreased while ash, fiber, and carbohydrates increased in the bread. The sensory tests showed that bread with 15% cassava flour was still acceptable in taste and quality. This means that balady bread can be made with a mix of wheat and cassava flour up to 15% without compromising its quality.