Production and Characterization of Porous Starch From Underutilized Elephant Foot Yam ( <i>Amorphophallus paeoniifolius</i> ) Using Ultrasonic‐Assisted Enzymatic Hydrolysis

ABSTRACT Elephant foot yam starch (EFYS) underwent enzymatic hydrolysis utilizing α‐amylase and amyloglucosidase, ultrasonication, and a combination of these methods to enhance the functional properties of porous starch. This study investigated the effects of these treatments on the structural, physicochemical, and techno‐functional properties of the resulting porous starch. The combination enzymatic‐ultrasound (PS + US) treatment resulted in starch with deeper, more uniformly distributed pores, without the formation of new functional groups. The relative crystallinity increased significantly to 34.30%, suggesting enhanced molecular organization, whereas X‐ray diffraction patterns remained consistent with A‐type polymorphism. The combined treatment resulted in higher values of the Hausner ratio and Carr's index, indicating moderate flowability, due to enhanced porosity and surface interactions. Additionally, a noticeable alteration in color characteristics was observed, particularly under ultrasonication, with an increase in redness and a decrease in brightness, suggesting partial granule disintegration. The combination treatment resulted in decreased swelling power, indicating compact granule shapes, while enhancing physicochemical properties, including solubility. The findings indicate that producing functionally superior porous starch from EFYS via the combined application of ultrasonication and enzymatic hydrolysis is a rapid and efficient process. This method holds significant potential for applications in drug delivery, food formulation, and encapsulation.