Abstract: Adlay was treated by high temperature short time air puffing, and parameters of cooking time, starch gelatinization degree, cooked adlay nutrition content, vitro digestibility of starch and protein, microstructure were analyzed. The results showed that the cooking time of puffed adlay was 63min shorter and starch gelatinization degree of puffed adlay was 4.77% higher than those of material untreated. The content of lipids of puffed adlay was decreased slightly, and the loss quantity of polysaccharide was decreased significantly after cooking. In the same digestion time, the vitro digestibility of starch of puffed adlay was increased very significantly (p<0.01) , and the vitro digestibility of protein of puffed adlay was increased insignificantly (p>0.05) after cooking. There were many big cavities of puffed adlay after cooking in microstructure. The properties of puffed adlay were better than those of the adlay after cooking.