Figure 1 Broomcorn millet morphology (A) Broomcorn millet in the field; (B) Panicle and grain morphology of broomcorn millet (bar=5 cm)

Figure 2 The rich grain color of broomcorn millet germplasm resources (Zhang et al., 2019) Bar=5 mm

Figure 3 Shelled broomcorn millet (A), light transmittance (under the normal light microscope) (B) and transverse sections (under the stereo microscope) (C) of unshelled broomcorn millet 1-5 indicate non-waxy broomcorn millet; 6-10 indicate waxy broomcorn millet. Bars=2.5 mm

Figure 4 Broomcorn millet starch under the scanning electron microscope Bar=10 μm

Figure 5 Broomcorn millet protein under the scanning electron microscope (Wang et al., 2021) Bar=10 μm

Figure 6 Micrographs of transverse sections of broomcorn millet during cooking process under the scanning electron microscope (Yang et al., 2018) N1-N3 and W1-W3 indicate raw grains, steamed grains for 15 min and steamed non-waxy (N1-N3) and waxy (W1-W3) broomcorn millet grains at 3000×, respectively; N4 and W4 indicate steamed non-waxy (N4) and waxy (W4) broomcorn millet at 10000×. N1-N3, W1-W3: Bars=10 μm; N4, W4: Bars=2.5 μm

Figure 7 Morphology of broomcorn millet grains (A), and broomcorn millet grains pressed between two glass slides (B) at different cooking times under the stereo microscope (Yang et al., 2019a) N1-N6: Non-waxy broomcorn millet cooked for 0, 5, 10, 15, 20, and 25 min, respectively; W1-W6: Waxy broomcorn millet cooked for 0, 5, 10, 15, 20, and 25 min, respectively. Bars=5 mm

Figure 8 Special food stuffs processed from broomcorn millet (A) Broomcorn millet bun; (B) Broomcorn millet doughnuts; (C) Glutinous broomcorn millet cake; (D) Divorce cake; (E) Cake fish; (F) Fry dough twists

Figure 9 Common broomcorn millet products (A) Broomcorn millet dumpling; (B) Broomcorn millet oil cake; (C) Broomcorn millet cake; (D) Fried broomcorn millet with stone mills; (E) Mongolian fried broomcorn millet; (F) Broomcorn millet bun; (G) Suanzhou