Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet (Panicum miliaceum L.)

•Non-waxy broomcorn millet has more amylose content than waxy proso millet.•Compared the influence of amylose content on the quality of proso millet.•Amylose content of proso millet was positively correlated with pasting properties.•Cooked non-waxy proso millet was hard whereas waxy proso millet was sticky.•The non-waxy broomcorn millet had RS and RDS than that of waxy broomcorn millet.