Starch is isolated from the seeds of Treculia africana at an initial moisture content of 15% and is modified by heat‐moisture treatment (HMT) at desired moisture contents (Heat treated native; 15%, HMT18%, HMT24%, and HMT30%). The parameters analyzed includes granule size, X‐ray diffraction, amylose leaching, pasting properties, shear viscosity, paste clarity, and freeze‐thaw stability. The native starch is compared to HMT starch in terms of characteristics. The A‐type X‐ray diffraction pattern of native T. africana starch (15.5°, 17.4°, 18.0°, 23.0°) is lost during HMT, resulting in a change to the B‐type. The swelling profile at different temperatures shows that swelling decreased with increasing moisture of HMT. The deep blue coloration of the starch‐iodine complex increases with the increasing moisture of HMT. The rapid visco analyzer paste characteristics show pasting temperature increased while peak, breakdown, and setback viscosities decreased with increasing moisture of HMT. The shear viscosity of the starch pastes decreases with HMT. Paste clarity decreases while syneresis increases with HMT. Overall, increasing the moisture of HMT stabilizes the starch pastes against breakdown and improves their properties and potential for application as thickener in foods requiring severe processing conditions.