The texture properties, nutritional components and sensory evaluation of five coarse grain noodles were investigated. The result showed that the texture properties were significant difference in this five coarse grain noodles. The parameters of the corn noodles were higher, hardness 314.867 g, gumminess 219.352,chewiness 208.672,springiness 0.994,tensile force 19.8 g, tensile distance 58.840 mm.The sensory evaluation of corn noodles was better than others, and the content of protein was abundant. The nutritional composition of corn noodles was close to national standards，i.e. protein content 4.5 g, fat content 2.2 g, phosphorus 188.5 mg, calcium 15.5 mg in 50 g corn noodles.