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Starch isolated from elephant foot yam (Amorphophallus paeoniifolius) was modified by heat moisture treatment (HMT) using various heating sources viz. hot air oven (HAO), autoclave (AL), and microwave (MW). Morphology, surface roughness, thermal, structural, and dynamic rheological properties of native and HMT modified elephant foot yam starch (EFYS) were evaluated. Surface cracks, pitting, and scratching were prominent on the granules after modification, leading to an increase in surface roughness. HAO treated EFYS exhibited the highest formation of agglomerations and an increase in particle size compared to other treatments. All the modified EFYS samples had a significant increase in amylose content, and the highest was observed in HAO treatment. An increase in gelatinization temperature and reduction in gelatinization enthalpy were observed in HMT EFYS. Relative crystallinity was reduced in …