Milled foxtail millet is an important food crop in China， which is mainly eaten by porridge and cooked foxtail millet. It is of great significance to systematically analyze the cooking and edible quality of milled foxtail millet and its formation mechanism. Starch and protein are the two main components in milled foxtail millet， which are closely related to its cooking and edible quality. In this paper， the research progress of the effects of the content， composition and structure of starch and protein in millet， as well as the protein-starch interaction on the cooking and edible quality of milled foxtail millet were summarized and analyzed. The purpose of this research is to provide a theoretical reference for evaluating and improving the edible quality of milled foxtail millet.