In order to study the effects of preparation methods on glycemic and satiety response， the glycemic index （GI）， as well as 2 h satiety index （SI） of five starchy food materials， including dried yams， coix seeds， gordon euryale， lotus seeds and azuki beans， either after （1） normal pressure cooking （NPC）， （2） pressure cooking （PC）， or （3） roasted， powdered and pasted with boiled water （RPP）. The results showed that the GI values of dried yams， coix seeds， gordon euryale， lotus seeds and azuki beans were 106， 81， 74， 41 and 23 after NPC； 130， 88， 77， 48 and 26 after PC； 110， 128， 84， 69 and 72 after RPP. The highest SI was observed in RPP treated azuki beans， while no significant difference was observed in any other samples. Conclusion： RPP treatment significantly increased the GI values of coix seeds， lotus seeds and azuki beans， but did not decreased the satiety index of the samples.