“…Yam starch has a high amylose content compared to cassava starch, being less susceptible to enzymatic degradation. Besides, they have a higher gelatinization temperature requiring more energy for processing, but they are also less susceptible to thermal degradation (Villabona-Ortíz et al, 2020;Rodriguez-Lora et al, 2020). Starchbased materials have significant advantages such as biodegradability, compostability (Martins da Costa et al, 2020), high oxygen barrier.…”