In order to explore the impact of raw materials and heat treatment on the processing quality of lotus root whole powder， different varieties and different growth periods of lotus root were selected， and the effects of steam heating at 100 ℃ and 120 ℃ on product color， sugar content， digestion characteristics， thermodynamic properties and gelatinization characteristics were investigated. The results revealed variations in nutrient composition and digestive characteristics among different cultivars and growth stages of lotus root. Heat treatment led to changes in the qualities of whole powder. Especially， total starch content decreased by 2.48%-18.41%， with an increase in the ratio of fast digestible starch by 19.06%-34.56%， slow digestible starch by 28.66%-57.70%， while resistant starch decreased by 48.56%-87.21%. Digestion patterns for saccharides altered significantly， resulting in a rise in total release amount of reducing sugar by 14.05%-93.78%. The initial， peak and termination temperatures of gelatinization significantly decreased (P<0.05)， and the valley viscosity and final viscosity of high pressure heating powder also significantly decreased (P<0.05). Heat treatment significantly influenced nutritional characteristics and flushing characteristics of lotus root powder； these findings can serve as valuable references for controlling its processing quality.