Changes in starch grain morphologies from cooking

By A. Henry, H. F. Hudson, D. Piperno. 2009

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Diversity of cultivars and other plant resources used at habitation sites in the Llanos de Mojos, Beni, Bolivia: evidence from macrobotanical remains, starch grains, and phytoliths (2012, unknown): “There was also evidence of heat damage (gelatinization) on a few unidentified grains from themano, suggesting some food may have been cooked prior to being ground (Henry et al., 2009).”
Early dispersals of maize and other food plants into the Southern Caribbean and Northeastern South America (2015, background): “This feature is often associated with the boiling or baking of the whole tubers (Henry et al., 2009) thus suggesting that partially boiled or lightly baked tubers of this species (Fig.”
New insights into the consumption of maize and other food plants in the pre-Columbian Caribbean from starch grains trapped in human dental calculus (2012, background): “Many of the starch grains displayed alterations in morphometric characteristics and patterns of damage consistent with pressure and heat treatment (Dorsey et al., 2009; Henry et al., 2009; Figure 2, Table 2, Appendix A).”