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In this study, Amorphophallus paeoniifolius (elephant foot yam) starch nanoparticles (SNPs) were produced using a native facile and green procedure integrated with debranching and recrystallization. SNPs were produced through debranching with pullulanase followed by 12- and 24-h retrogradation time. Transmission electron microscopy, dynamic light scattering, infrared spectroscopy, differential scanning colorimetry, and X-ray diffraction were utilized to illustrate the morphology, molecular structure, in vitro digestibility, and behavior changes of SNPs. The results revealed that debranching and the retrogradation time influenced the yield of SNPs. The results showed that the particle size of the nanoparticles ranged between 182.07 and 198.1 nm. Prolonging the retrogradation time from 12 to 24-h led to an increase in gelatinization temperatures and enthalpy of SNPs. In contrast with the traditional method for …