[2] The African yam bean is grown in countries of West Africa such as Cameroon, Cote d’Ivoire, Ghana, Nigeria, and Togo.

However, some health problems have been discovered in relation to consumption of these beans including flatulence, stomach cramps, diarrhea and dizziness.

Studies show problems are resolved when the yam bean seeds are exposed to pre-cooking treatments such as lactic acid fermented using a low-level technological process.

The yam bean has a high level of genetic variability, which will be useful during the hybridization of the plant in order to increase food production and sustainability.

[2] If the yam bean could be grown in large quantities, this crop could be the important source of protein needed by the people of sub-Saharan Africa.