The objective of this work was to elaborate a corn biscuit with inclusion of different levels of barred sorubim head flour, and to evaluate it for its physico-chemical, sensory and microbiological characteristics. Four treatments were elaborated with inclusion levels of 0%, 5%, 10% and 15% of barred sorubim head flour, in relation to the biscuit formulation flour. Microbiologically, flour and cookies were within the standard for human consumption. Barred sorubim head flour promoted the enrichment of corn flour cookies, as a function of increasing protein, lipid and mineral contents, especially calcium with reduced carbohydrates in the product. The lightness of the cookies decreased and the fracturability increased as the inclusion levels increased. It is concluded that the inclusion of up to 10% of barred sorubim head flour in the floured corn cracker is feasible while, above this level, the sensory acceptance of the product decreases.