Sensory Acceptability of Soynuts Compared to Popular Nut Snacks: Prospects for Addressing Malnourishment among the South African Youth

Abstract

Healthier snack alternatives must be accessible to all segments of society, including low-income households that often rely on ready-made options from informal shops and street vendors. It is not enough for these snacks to be convenient; they must also deliver meaningful nutrition. For example, plant-based protein-rich options such as roasted soynuts can provide both affordability and health benefits, ensuring that families do not have to choose between cost and nutrition. By bridging the gap between convenience, affordability, and nutritional value, the production of such snacks can support public health while contributing to sustainable food systems. The aim of this study was to compare a laboratory-developed snack nut called “soynuts” prepared from soybean (Glycine max) grains with chickpeas (Cicer arietinum), peanuts (Arachis hypogaea), and almonds (Prunus dulcis) in terms of consumer acceptability and nutritional content. The samples were analysed for sensory analysis, crude protein, fat, and ash content. Peanuts and almonds were highly liked, chickpeas were disliked slightly, while soynuts were neither liked nor disliked. Soynuts were very high in crude protein (39.068 g) and neutral detergent fibre (30.267 g). The calcium content was similar between the soynuts (0.030 mg/100 g) and the almonds (0.030 mg/100 g). The potential for further development of the soynut snack and its value chain is promising; however, innovations are needed to enhance sensory attributes such as shape and colour to make it more appealing to consumers.

https://doi.org/10.26803/MyRes.2026.23