Abstract: To analyze the difference of millet starch quality among different varieties,the basic qualities,texture properties,iodine blue value,gel consistency and light transmittance were used as the research object. The characterisics and comprehensive evaluation were analyzed by principal component analysis. The results showed that many starch quality characteristics of different millet varieties had significant relationship with each other(p<0.05). The content of amylose between gel hardness and iodine blue value had significant negative correlation(p<0.05),and a significant positive correlation with gel consistency(p<0.05).The principal component analysis result showed that the first five components explained 89.825% of the starch quality. The 89.825% information was explained by texture factor,starch extraction ratio factor,amylose and gel consistency factor,water factor,and color factor. Through the comprehensive evaluation model of starch,the comprehensive score evaluation of the Jigu 40,online shopping sample,and Jigu 35 were better than that of others. This research provided a theoretical basis for the millet processing and utilization.