Abstract: The study evaluated the changes of the physical and chemical quality of yellow and black tartary buckwheat from Liangshan of Sichuan after steaming or hot air drying respectively. The results showed that L^* value of two kinds of tartary buckwheats decreased and a^*,b^* value increased(p<0.05)after steaming or roasting. The water holding capacity and oil holding capacity had no significant change(p>0.05). The amounts of protein,fat and ash in tartary buckwheat decreased after steaming(p<0.05). And the protein,fat and ash indices of the tartary buckwheat,treated by roasting,were better than the same one treated by steaming. Steaming and roasting could both increase the amounts of total phenolics and rutin in tartary buckwheat(p<0.05). The amount of total phenolics and rutin in black tartary buckwheat reached the highest point after steaming for 30 minutes,at that point the amount of total phenolics and rutin were 16.31 mg GAE/g dry sample and 13.03 mg/g dry sample. The research will provide data references for processing of tartary buckwheat.