Abstract:With the improvement of health awareness，sorghum has attracted increasing attention due to its high content of resistant starch（RS）.Resistant starch is difficult to fully digest and absorb in the human small intestine，but it can be fermented in the large intestine to produce beneficial short-chain fatty acids.The development of high-resistant starch sorghum foods can not only meet the dietary needs of specific populations such as diabetic patients，fitness enthusiasts，and the obese but also bring new opportunities to the food industry.This paper reviewed the research progress on resistant starch in sorghum，with emphasis on the application of extrusion puffing technology in the preparation of resistant starch from sorghum and discussed its effect on the structure of sorghum starch and the content of resistant starch.The future development prospects were anticipated.