The researchers studied how adding yam flour to wheat bread affects its properties. They used three types of yam flour and mixed them with wheat flour at different levels. They tested the flours for characteristics like density and absorption capacity, and made bread to check its moisture, fat, protein, and other components. They found that bread with 25% yam flour was similar to pure wheat bread in taste, but bread with more yam flour wasn't as well-liked. They recommend using no more than 25% yam flour in wheat bread for the best results.