The black millet has been favored because of its unique color, rich in nutrients and beneficial to human health. The differences between components of black millet and yellow millet were analyzed in this work. Besides, the rheological characteristics of black and yellow millet were measured by Mixolab in order to evaluate the functional properties of protein and starch in millet. The product of millet crust were also prepared by three different processing techniques. The results showed that the black millet has a higher nutritional value than the ordinary yellow millet, especially in protein, oil and mineral salts content. The results of Mixolab showed that the black millet had a relative good protein stability, starch thermostability and processing characteristics. Our work will supply scientific evidences and technical supports in application of black millet and its products in future.