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Nine different cultivars of proso millet namely Cope, Earlybird, Huntsman, Minco, Plateau, Sunrise, Rise, Dawn and Panhandle were obtained from Panhandle Research and Extension Center, University of Nebraska, Scottsbluff. Their protein content was determined to range from 10-12%, and starch content 43-55%. Results showed significant difference in physical properties such as moisture content, sphericity, volume, bulk density, porosity and angle of repose, which range in the values from 9.62 - 10.18%, 0.86 - 0.91, 3.94 - 5.141 (mm3), 765.49 - 809.67 (Kg/m3), 42.49 - 44.20%, and 22.98°-25.74°, respectively. Evaluation of postharvest properties of different proso millet cultivars are mandatory to obtain the knowledge of their physical and engineering properties in order to design appropriate machineries for process operations like sorting, drying, heating, cooling, and milling. Rheological and baking properties of dough made from different millet cultivars were evaluated. Small deformation, creep-recovery, dough extensibility and final baking parameters such as bread volume, texture, and color were determined and found significantly different by cultivar.