Abstract:Analyze the nutritional components in the germination stage of foxtail millet，so as to improve the edible quality of foxtail millet，thereby improving the nutritional value of foxtail millet.The germinated foxtail millet and millet were used as research objects.Comprehensive analysis of foxtail millet and millet starch physical and chemical characteristics and changes in nutritional components during germination，included protein，amino acids，fats，minerals，vitamins，etc.These indicators were used to evaluate the effect of germination on millet edible quality.The results showed that the starch content of foxtail millet and millet increased after germination，and their viscosity treatments showed a tendency of“high disintegration value and low regeneration value”.After germination，the protein and fat content in foxtail millet and millet both decreased，but the changes in the content of free amino acids were different.We found that germinated foxtail millet and millet had more amino acids and were more similar to the standard model proposed by Food and Agriculture Drganization of the United Nations/World Health Organization（FAO/WHO）.After evaluating the amino acid composition used methods such as fuzzy recognition and amino acid ratio coefficients.After germination，most of the main minerals and vitamins in foxtail millet were increased.At the same time，the content of calcium，zinc，VB1 and β-carotene in foxtail millet increased，but the content of iron，selenium，VB2 and VEdecreased.The nutritional composition of those germinated foxtail millet and millet had changed，the results could provide a theoretical basis for the in-depth study of germinated foxtail millet and millet.At the same time，it could also lay a good foundation for whole grain nutrition+，the staple food of sprouted foxtail millet and millet，and the development of deep-processed products.