Objective： To improve the nutritional value of millet and increase the digestibility of starch， the effects of heat-moisture treatment and fermentation on the in vitro bioaccessibility of mineral elements， amino acids， antioxidants and starch digestibility in foxtail millet were investigated. Method： In this paper， the foxtail millet was treated by heat-moisture treatment and fermentation alone or in combination. The release of amino acids， minerals and total phenols in simulated gastrointestinal digestion process was determined by amino acid analyzer， ICP-OES and Folin-Ciocalteu method， respectively. Sarch digestibility was determined by in vitro enzymatic digestion protocol. The antioxidant activities of the treated samples were compared by ORAC method. Result： Heat-moisture treatment increased significantly the bioaccessibility of zinc and reduced the bioaccessibility of iron. The contents of slow digestion starch （SDS） and resistant starch （RS） were increased from 20.1% and 13.3% to 26.8% and 17.1%， respectively. Fermentation significantly reduced the in vitro digestibility of the protein， increased the bioaccessibility of the iron and zinc elements and the content of SDS. Heat-moisture treatment and subsequent fermentation increased the bioaccessibility of lysine and total amino acids by 74.4% and 41.5%， respectively. The RS content in dual treated foxtail millet was further increased compared with the heat-moisture treated samples. However， the bioaccessibility of iron was decreased. The content of free phenol was 19-22 times higher in simulated gastrointestinal tract than before digestion. The dual treated samples showed the highest antioxidant activity. Conclusion： In the processing of gluten-free foxtail millet food， the combination of heat-moisture treatment and fermentation is expected to be a promising technical means in improving the bioaccessibility of nutrients.