However, the regular use of D. dumetorum is limited due to its frequent toxicity and tendency to harden after harvesting.

[citation needed] Because of the toxicity of most trifoliate yam races, specific processing before consumption is required.

Methods for detoxification include: placing in running water for 3-5 days or burying in black soil.

[8] In Mozambique, the tubers are first cut into thin slices, dried on rocks, and then undergo a detoxification process.

In West Africa, the non-toxic varieties of D. dumetorum are considered an underutilized food source as the tuber is high in starch and nutrients.

[9] Additionally, the yam is observed to harden after harvest, a characteristic which decreases its appeal for consumers.

[10] Microscopy of yams post harvest has demonstrated that the hardening of the tuber is due to the thickening of cell walls.