ICS 67.060  
 
Reference number
DRS 125: 2023
© RSB 2023
  
 RWANDA 
STANDARD  DRS 
125 
 
Third edition  
yyy-mm-dd  
 
Fresh tofu — Specification  
   
DRS 125: 2023 
©RSB 2023- All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition 
 
 
 
 
 
 
 
 
© RSB 2023 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from RSB. 
Requests for permission to reproduce this document should be addressed to: 
Rwanda Standards Board 
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Tel. +250 788303492 
Toll Free: 3250 
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw  DRS 125: 2023 
iii                ©RSB 2023- All rights reserved 
 Contents Page 
Foreword ............................................................................................................................................................ iv 
1 Scope ................................................................................................................................................................ 1 
2 Normative references ...................................................................................................................................... 1 
3 Terms and definitions ..................................................................................................................................... 2 
4 Requirements ................................................................................................................................................... 2 
4.1 Ingredients .................................................................................................................................................... 2 
4.1.1 Essential ingredients ................................................................................................................................ 2 
4.1.2 Optional ingredients.................................................................................................................................. 3 
4.2 General requirements .................................................................................................................................. 3 
4.3 Specific requirements .................................................................................................................................. 3 
5 Food additives ................................................................................................................................................. 3 
5.1 Microbiological limits ................................................................................................................................... 3 
6 Heavy metals .................................................................................................................................................... 4 
7 Hygiene ............................................................................................................................................................. 4 
8 Packaging ......................................................................................................................................................... 4 
9 Labelling ........................................................................................................................................................... 4 
10 Sampling ........................................................................................................................................................ 5 
 DRS 125: 2023 
©RSB 2023- All rights reserved                  iv 
 Foreword 
Rwanda Standards are prepared by Technical Committees and approved by Rwanda Standards Board (RSB) 
Board of Directors in accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards. 
The main task of technical committees is to prepare national standards. Final Draft Rwanda Standards 
adopted by Technical committees are ratified by members of RSB Board of Directors for publication and 
gazettment as Rwanda Standards. 
RS 125 was prepared by Technical Committee RSB/TC  003, Cereals, pulses, legumes and cereal products.  
In the preparation of this standard, reference was made to the following standard (s): 
1) CODEX STAN 175-1989, Codex general standard for soy protein products .  
The assistance derived from the above source is hereby acknowledged with thanks. 
This thirdedition cancels and replaces the secondedition (RS 125: 2018,  which has been technically revised. 
Committee membership  
The following organizations were represented on the Technical Committee on Cereals, pulses, legumes and 
cereal products  (RSB/TC 003) in the preparation of this standard. 
Enterprise URWIBUTSO/SINA GERARD 
MANOSALIWA Food Industries Ltd  
MINIMEX Ltd  
National Agricultural Export Development Board (NAEB) 
National Industrial Research and Development Agency (NIRDA) 
Nyarutarama Business Incubation Center 
One Acre Fund-Tubura 
Rwanda Food and Drugs Authority 
Zamura Feeds Ltd 
Rwanda Standards Board (RSB) – Secretariat DRS 125: 2023 
v                ©RSB 2023- All rights reserved 
  DRS 125: 2023 
1                ©RSB 2023- All rights reserved 
 Fresh tofu — Specification 
1 Scope 
This Draft Rwanda Standard specifies requirements, sampling and test methods for fresh tofu intended for  
human consumption.  
2 Normative references 
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document. For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies. 
AOAC 999.11 , Lead,Cadmium,Copper,Iron,and zinc in foods. Atomic absorption spectrophotometry after dry 
ashing 
RS CAC/RCP.1 , General Principles of Food Hygiene 
RS EAS 147-1 , Vinegar — Specification — Part 1: Vinegar from natural sources 
RS EAS 147-2, Vinegar — Specification — Part 2: Vinegar from artificial sources  
RS EAS 35,  Fortified edible salt — Specification  
RS EAS 38,  Labelling of pre-packaged foods — General requirements 
RS EAS 762 , Dry soybeans — Specification 
RS ISO 11085,  Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and 
total fat content by the Randall extraction method 
RS ISO 16649-2 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase-positive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using 5-
bromo-4-chloro-3-indolyl beta-D-glucuronide 
RS ISO 20483 , Cereals and pulses — Determination of the nitrogen content and calculation of the crude 
protein content — Kjeldahl method 
RS ISO 21527-2 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0,95 
RS ISO 2171 , Cereals, pulses and by-products — Determination of ash yield by incineration 
RS ISO 24333,  Cereals and cereal products — Sampling  
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 RS ISO 4833-1,  Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 1: Colony count at 30 degrees C by the pour plate technique 
RS ISO 6541 , Agricultural food products — Determination of crude fibre content — Modified Scharrer method 
RS ISO 6579-1 , Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp 
RS ISO 6888-1 ; Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird-Parker agar medium 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions apply. 
3.1 
fresh Tofu  
product made by coagulating soya milk and then pressing the resulting curds into soft blocks  
3.2  
soya milk  
stable emulsion of oil, water, and protein produced from soya beans or edible full fat soya flour 
3.3  
soybean  
whole mature dry bean of Glycine max (L) Merr. Varieties 
3.4 
food grade packaging material 
packaging material, made of substances which are safe and suitable for their intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product 
4 Requirements 
4.1 Ingredients 
4.1.1 Essential ingredients  
The following essential ingredients  shall be used in the manufacture of fresh tofu and shall comply with 
relevant standards: DRS 125: 2023 
3                ©RSB 2023- All rights reserved 
 a) soybean complying with RS EAS 762; 
b) vinegar complying with RS EAS 147-1 or RS EAS 147-2 or any other acidifying agents complying with 
relevant standards; and 
c) potable water complying with RS EAS 12. 
4.1.2 Optional ingredients 
 The following optional ingredients including but not limited to the following may be used in fresh tofu and shall 
comply with relevant standards:  
a) salt complying with RS EAS 35; and  
b) herbs and spices.  
4.2 General requirements 
Fresh tofu shall be: 
a) of characteristic flavour; and 
b) free from taint and rancidity. 
4.3 Specific requirements 
Fresh tofu shall comply with specific requirements given in Table 1 when tested in accordance with test 
methods specified therein. 
Table 1 – Specified requirements for fresh tofu 
S/N  Characteristic Limits  Test method  
i.  Protein (N x 6.25), % m/m, min  50 RS ISO 20483  
ii.  Crude fiber (% on a dry weight basis), max.  6  RS ISO 6541  
iii.  Total Ash (on a dry weight basis), %, max.  10  RS ISO 2171  
iv.  Fat content, g, max.  5  RS ISO 11085  
5 Food additives 
Food additives which may be used in fresh tofu shall comply with RS CODEX STAN 192. 
5.1 Microbiological limits 
Fresh tofu shall comply with the microbiological maximum limits stipulated in Table 2 when tested in 
accordance with test methods specified therein.  
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 Table 2 — Microbiological limits for fresh tofu 
S/N  Microorganism  Maximum limits  Test method  
i. Total Viable Counts, CFU/g  104 RS ISO 4833-1 
ii. E.coli, CFU/g  Absent  RS ISO 16649-2  
iii. Staphylococcus aureus , CFU/g  Absent  RS ISO 6888-1  
iv. Salmonella Spp in 25g  Absent  RS ISO 6579-1 
v. Yeasts and moulds, CFU/g 102 RS ISO 21527-2 
6 Heavy metals 
Fresh Tofu shall conform to the limits for heavy metal contaminants specified in Table 3 when tested in 
accordance with test method specified therein. 
Table 3 ― Heavy metal limits in fresh tofu 
S/N  Heavy metal Maximum level (mg/kg)  Test method  
i.  Lead (Pb)  0.2 AOAC 999.11 
ii.  Cadmium (Cd) 0.1 
7 Hygiene 
Fresh tofu shall be manufactured, processedand handled in accordance with  RS CAC/RCP 1. 
8 Packaging 
Fresh tofu shall be packaged in food grade packaging material that ensures the integrity and safety of the 
product 
9 Labelling 
In addition to the requirements of RS EAS 38, the following requirements shall apply and be legibly and 
indelibly marked: 
a) name of the product “Fresh Tofu”; 
b) name and  address of the manufacturer/packer/distributor/importer/exporter/vendor; 
c) net content shall be declared in the metric system; 
d) list of ingredients (in descending order of proportion); 
e) date of manufacture; 
f) expiry date; DRS 125: 2023 
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 g) batch number; 
h) country of origin; 
i) instructions of use; 
j) storage instructions; 
k) declaration of allergens; 
l) Food additives used; 
m) Instructions for use; 
n) the statement ‘Human Food’ shall appear on the package; and 
o) instructions on disposal of used package. 
10 Sampling 
Sampling of fresh tofu shall be done in accordance with RS ISO 24333. 
 
 
 
   
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 Bibliography 
[1] RS 125: 2018 Fresh tofu-Specification, Second edition 
 DRS 125: 2023 
 
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