Abstract:The physicochemical properties of hard，crisp and raw Chaomi prepared using different varieties of proso millet were analyzed to determine the differences in the physical and chemical properties of Chaomi.The total starch，protein，lipid and ash contents were 63.73%-76.23%，9.06%-11.99%，1.86%-2.85%and 0.39%-0.97%，respectively.Hard and crisp Chaomi showed higher water and oil absorption than the corresponding proso millet，with lower bulk density and 1000-grain weight，and significantly higher water absorption and water solubility indexes.However，the water absorption and water solubility indexes of raw Chaomi were not found to be significantly different from those of the corresponding proso millet.The dull appearance and yellowish brown or red color of Chaomi also differ significantly from proso millet.The peak viscosity，trough viscosity，breakdown，final viscosity，and setback of Chaomi were significantly decreased compared with the corresponding proso millet.The results suggest that different stir-frying treatments significantly affect the nutritional quality of proso millet.