In order to develop a new food grains wafer with high nutritional value, good flavor and taste, peanut residue was used as the formula material. Results showed that the optimum formula and processing technology were peanut residue 20%, carbonic acid hydrogen ammonia 0.2%, water 180%, sodium carbonate 0.14% and baking 4 min. The products tasted crisp and showed special flavor of peanut. It had 4 times higher protein contents and higher dietary fiber contents than that the commercial available wafer productswhich was suitable for the aged.
