This study elucidated the relationship among physicochemical properties of native/extruded foxtail millet, rheological properties, and processing performance of dough made from extruded millet through an in-depth exploration utilizing Pearson correlation, principal component, and K-means cluster analysis. Results showed that crude protein (8.21 %-9.27 %) and lipid content (1.47 %-5.19 %), peak time (4.6-5.3 min), and starch short-range order (R