To diversify the use of arracacha (Arracacia xanthorrhiza), its potential was evaluated in the preparation of a biscuit made from flour arracacha, from a flour made of wheat with ratios of 2%, 7%, 11% and 50% arracacha flour. The methodology allowed to determine the physical characteristics cookie (pH), proximal chemical composition (moisture, ash, fat, fiber, protein and carbohydrates) and commercial storage stability for a month. The results showed that the composite flour, contributed to a slight increase in fiber fractions and ash on crackers. Meanwhile, the functional properties of the mixture to make cookies indicated proper interaction of the ingredients in the preparation of the proportions of 2%, 7% and 11%; however at higher ratios such as 15%, 30% and 50% could not form the dough due to the high capacity of water absorption and low plasticity flour arracacha property is emphas...