Properties of foxtail millet (Setaria italica Beauv.) starches have been studied. Amylose content ranged between 3.3 and 11.4%. Starch content was from 67.5 to 68.7%. The onset temperature (To) of all samples ranged from 66.4 to $69.6^{circ}C$, peak temperature (Tp) ranged 71.0 to $74.2^{circ}C$, and their gelatinization enthalpy varied from 0.44 to 8.22 J/g, respectively. A highest gelatinization temperature was obtained for Bongseongjaerae ($69.6^{circ}C$). The enthalpy of the gelatinization (${Delta}H_{get}$) was highest in Andongjaerae. The highest peak, highest breakdown, very high final viscosity, and very low setback were noted in Jucheonjaerae. The starch granule sizes ranged 10.1-25.0 in length and $4.7-12.5{mu}m$ in diameter. X-ray diffraction angles indicated that all starch samples possess a typical A-type crystallinity.