Elephant Foot Yam ( Amorphophallus paeoniifolius ) Starch as a Sustainable Biopolymer: Multiscale Structural Characteristics, Modification Techniques, and Cross‐Sector Applications—A Review

Abstract

Elephant foot yam starch (EFYS) has emerged as a versatile yet underutilized biopolymer with considerable potential in food, pharmaceutical, and biodegradable packaging applications. Its unique structural, physicochemical, and functional characteristics enable compatibility with a broad range of modern modification techniques, including physical (heat‐moisture treatment, ultrasonication, microwave irradiation, and cold plasma), chemical (acetylation, oxidation, and cross‐linking), enzymatic, and dual or synergistic approaches. These modification strategies significantly affect granule morphology, crystallinity, digestibility, thermal stability, pasting behavior, and resistant starch formation. Recent advances highlight EFYS as a promising candidate for clean‐label ingredient, sustainable packaging materials, intelligent films, and low‐glycemic functional foods. This review compiles recent findings on EFYS modification mechanisms, structure‐function relationships, techno‐functional performance, and application potential. The compiled data provides a strong foundation for future advances in green processing, starch engineering, and value addition of this underutilized tropical tuber.