Abstract:This paper was mainly about the development of Arundo donax crackers and analysis of three nutrient components.On the basis of single-factor experiments，the optimum parameters were determined by the response surface method （four factors and three levels）.The protein，crude fiber and flavonoid content in Arundo donax soda crackers and not added Arundo donax soda cracker were measured and compared.The results showed that when the content of low-gluten flour was 77.97 g/100 g，the asparagus powder 7.03 g/100 g，yeast 1.93 g/100 g，the edible oil 14.33 g/100 g and the baking soda 0.79 g/100 g.The biscuits was loose and shiny，with a asparagus flavor and best quality.Analysis of nutritional compositions showed that the contents of protein，crude fiber and flavonoids in Arundo donax soda crackers increased by 1.67%，2.08%and 0.1%than that of not added Arundo donax soda cracker.