Abstract:The effect of ultrasonic treatment on the quality and antioxidant activity of germinated proso millet by selecting ′Yushu No.1′（wax）as the research object was studied. The proso millet was treated with ultrasonic wave（40 kHz，96 W) for 15 min and then placed at 35 ℃for germination for 24 h. After the germination，quality indexes including the color value，the content of reducing sugar，free amino acid，γ-aminobutyric acid（GABA），total phenol，total flavonoid and enzyme activity，and antioxidant activity were measured.The results showed that after germination of proso millet，the L* value increased and the a* and b* values decreased. The content of reducing sugars rose. The content of GABA increased. The content of free amino acids grew. The enzyme activity and the antioxidant capacity were enhanced. Compared with the normal germination group，the content of GABA in the ultrasonic-treated germination group was increased by 18.00%.The content of reducing sugar was increased by 15.38%.The content of flavonoid was increased by 30.85%.The enzyme activity and antioxidant activity were further enhanced. In conclusion，ultrasonic-assisted processing could improve the quality characteristics and antioxidant activity of germinated proso millet to a certain extent.