The resistant starch (RS₃) was prepared by ultrasonic and thermal-press processing using the starch from Eleusine cor-acana (L.) Gaertn (finger millet) as a raw material. The physicochemical properties and digestive characteristics of the finger millet RS₃ were characterized. The results showed that compared with the raw starch of finger milletraw, RS₃ had greater solubility, thermal stability and freeze-thaw stability; while its swelling and settling properties were small, and these characteristics could be used to improve the texture of the food and increase the crispness of the food. Compared with ordinary corn RS₃, the finger millet RS₃ had better freeze-thaw stability and coagulability. Electron microscopy results showed that the surface of the finger millet RS₃ was much rougher than that of corn RS₃. From the perspective of in vitro digestion, the finger millet RS₃ had stronger digestion resistance than corn RS₃, and could be used to develop functional foods for lowering blood glucose level.