**1. Introduction**

Food and nutrition security which is part of livelihood, is notably attracting the attention of stakeholders, spanning across nations, research organizations, the general public, academic institutions, and policymakers. At present, the world population is estimated at 7 billion; however, by 2050, the population is expected to reach 9.3 billion. As of 2017, the number of food-insecure people worldwide was estimated at 690 million [1]; however, by 2050, a 70–85% increase in food production will be needed to feed the projected 9.3 billion people [2, 3]. Notwithstanding, upscaling the adoption and utilization of sustainable crops offers considerable potentials in boosting food production amidst the prevailing challenges.

Grain-Legumes are sustainable, capable of surviving under harsh climate conditions. The grain legumes require minimal fertilizer inputs because of their ability to fix atmospheric nitrogen through symbiosis with soil *Rhizobia*. Also, intercropping legumes with other crops has improved soil fertility and crop productivity [4–6]. Importantly, legumes are a good source of food and feed for humans and animals, respectively; crops within the legume category are nutritionally rich; most significantly, they provide affordable sources of protein [7, 8]. The contribution of legumes as food and feed differs across types, while some legumes are known worldwide and considerably utilized (soy bean) (*Glycine max L*), common bean (*Phaseolus vulgaris* L), cowpea (*Vigna unguiculata* L.)) others are less known and underutilized (African yam bean (*Sphenostylis stenocarpa* Harms), lablab beans, (*Lablab purpureus* L) wing bean (*Psophocarpus tetragonolabus* L.). Adopting and accepting underutilized legumes such as African yam bean as a food crop is vital for their survival; nevertheless, AYB's adoption and utilization is intertwined with several factors, including cooking time, nutrient potentials, palatability, and value-added products.
