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 fermentation method also reduces the amount of time and energy to produce a viable food product from the yam bean. In addition to research on cooking treatments, some research has been conducted on the genetic variability of the plant. 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. While the yam bean has been subject to cultivation, there has been little artificial selection on specific traits. 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.