Abstract: The millet was selected as experimental material, the millet powder was producted by extrusion technology.In order to explore the effect of different storage ways on the fatty acid value, peroxide value ( POV) , malondinaldehyde ( MDA) value and fat content of the cooked millet powder, the cooked millet powder was treated by the normal packing, vacuum packing and adding antioxidant. The fatty acid value, peroxide value and malondialdehyde ( MDA) value of the different storage ways all showed a increasing trend and could be simulated by the first-order kinetics equation.The fat content of the different storage all showed an decreasing trend. The relative content of saturated fatty acids ( SFA) increased while the relative content of unsaturated fatty acids ( UFA) decreased. Peroxide value and malondialdehyde value could be used as indicators to show the oxidation of cooked millet powder.Vacuum packaging and the addition of antioxidant could control the increase.