Foxtail millet was used as raw material to prepare food borne active peptides with angiotensin I converting enzyme（ACE） inhibition. The foxtail millet flour was processed by extrusion and fermentation， and its effect on digestibility of protein was studied. At the same time， ACE inhibitory activity and antioxidant capacity of foxtail millet polypeptide under pepsin-trypsin hydrolysis conditions were analyzed. The results showed， compared with the untreated foxtail millet flour， that extrusion and fermentation had significant effects on ACE inhibitory activity and antioxidant capacity of foxtail millet peptides（P<0.01）. In general， the peptide of foxtail millet with extrusion treatment obtained by pepsin-trypsin hydrolysis has strong ACE inhibitory activity （IC50 = 0.057 mg peptide/mL）， DPPH radical scavenging ability （10.99 μmol/g peptide） and iron ion reducing ability （82.92 μmol/g peptide）.