Development of composite Spaghetti products from local flour had more significant cooking loss and adhesiveness compared to commercial Spaghetti; therefore, it required product quality improvement. Spaghetti from the composite flour relies on the gelatinisation process, rupturing of flour granules and retrogradation mechanisms. This study purposed to improve the quality of composite Spaghetti by varying the composition of local flour to produce Spaghetti with lower cooking loss and adhesiveness. The results showed that the best composite Spaghetti was made from 35 percent mocaf flour, 25 percent corn flour, 30 percent rice flour, 10 percent soy flour. Composite Spaghetti products had 12.09 percent moisture content, 11.63 minutes cooking time, 263.90 percent cooking weight, 5.95 percent cooking loss, 291.33 percent elongations, 5814.69 g force hardness, -28.54 g.sec adhesiveness. Composite Spaghetti results of this study had a better cooking loss, which was lower than commercial Spaghetti cooking loss but had a higher level of stickiness than that commercial Spaghetti.
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