Abstract: To screen out the buckwheat varieties suitable for buckwheat noodles processing,the content of ash,moisture content,crude protein,crude fat,starch,amylose,total sugar,crude fiber,flavonoids,and flour yield of different tartary buckwheat varieties from guizhou were determined. And the applicable varieties for tartary buckwheat noodles processing were identified based on the sensory quality,cooking loss,tensile and texture properties of noodles made from different tartary buckwheat powder. The results showed that the average content of flavonoids,crude protein,amylose and flour yield of the 10 varieties were 2.07,10.91,22.85 g/100 g,and 70.32%,respectively. Among all the 10 varieties,Qianku 7 showed the highest total flavonoids(2.95±0.11) g/100 g,which was significantly higher than the others,and the highest crude protein content,with the value of(12.09±0.77) g/100 g. The highest sensory score of noodles made from Qianku 7 flour was observed by mixing 40% tartary buckwheat flour,60% wheat flour,and 35% water. Under these conditions,tartary buckwheat noodls showed the largest tensile resistance and elasticity. Therefore,Qianku 7 was more applicable to process tartary buckwheat noodles than other varieties.