The researchers studied how adding finger millet flour to wheat flour affects bread. They mixed the flours at different levels and looked at the bread's properties. They found that adding finger millet flour increased water and oil holding capacity, but decreased bulk density and emulsion stability. The pH of the flour blends increased, and the color of the bread changed with more finger millet flour. The bread had less moisture and protein, but more ash, fiber, fat, and carbohydrates. Adding finger millet flour made the bread smaller in volume but heavier in weight.