DEAS 802:2022  
ICS 67.060 
© EAC 2022                                                                                                                           Second  Edition 2022  
 
DRAFT EAST AFRICAN STANDARD  
Textured s oya protein products  — Specification  
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  DEAS 802:2022  
ii © EAC  2022  – All rights reserved  
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  DEAS 802:2022 
© EAC 2022  – All rights reserved  iii 
 Foreword  
Development of the East Afri can Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods a nd services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.  
The Committee is composed of represent atives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partn er States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing.  
EAS 802 was prepared by Technical Committee EASC/TC 014, Cereals, pulses and related products . DEAS 802:2022  
iv © EAC  2022  – All rights reserved  
 Introduction  
Soya products  are becoming a mainstream p art of regional dietary items. The benefit associated with the 
products includes among others t he richness in protein supply. This is of great benefit especially as an 
alternative protein source. However, it is important to note  that soya has naturally high level of anti -nutritional 
properties related to trypsin inhibitor and tannins.  The manufacturers are advised to apply appropriate 
processing technologies to reduce these anti -nutrient properties to acceptable safe levels for human 
consumption.  
Textured Soya Protein (TSP), also known as Textured Vegetable Protein (TVP) is an easy -to-use soya food 
variedly made from soya protein flour, defatted soya flour, soya concentrates or isolates. The soya is then 
texturized through an ext rusion process and formed into granules or chunks of varying sizes. Textured soya 
protein products commonly resemble meat in structure and appearance when hydrated.  
This standard has been developed to ensure the safety and quality of textured soya protein products for 
human consumption.  
 DRAFT EAST AFRICAN STANDARD   DEAS 802:2022  
 
© EAC 2022  – All rights reserved  1 
 Textured soya protein p roducts  — Specification  
1 Scope  
This draft East African Standard specifies the requirements sampling and test methods for textured soya 
protein products intended for human consumption . 
2 Normative re ferences  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) appli es. 
CAC/GL 1, General guidelines on claims  
CAC/GL 23, Guidelines for use of nutrition and health claims  
EAS 38, Labelling of pre -packaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry  — Code of practice  
EAS 803, Nutriti on labelling requirements  
EAS 804, Claims — General requirements  
EAS 805,  Use of nutrition and health claims — Requirements  
EAS 762, Dry soybeans — Specification  
EAS 799, Edible full fat soya flour — Specification  
EAS 801, Soya protein products — Specific ation   
ISO 2171, Cereals, pulses and by -products — Determination of ash yield by incineration  
ISO 5498, Agricultural food products — Determination of crude fibre content — General method  
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal  method for the detection of Salmonella 
spp 
ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
ISO 11085, Cereals, cereals -based pr oducts and animal feeding stuffs — Determination of crude fat and total 
fat content by the Randall extraction method  
ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 
in cereals, nuts and derived p roducts — High-performance liquid chromatographic method  
ISO 20483,  Determination of the nitrogen content and calculation of the crude protein content  — Kjeldahl 
method  
ISO 21527 -2, Microbiology of food and animal feedstuffs — Horizontal method for the enu meration of yeasts 
and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.95   
2 © EAC  2022  – All rights reserved  
 ISO 24333, Cereals and cereal products  — Sampling  
ISO 24557, Pulses — Determination of moisture content — Air oven . 
3 Terms and defini tions  
For the purposes of this standard, the following terms and definitions shall apply .  
3.1 
soya bean  
whole mature dry bean of Glycine  max (L) Merr . Varieties  
3.2 
Soya Protein Product (SPP)  
product produced by removing or decreasing certain major non -protein constituents (water, oil, carbohydrates) 
from soya beans or edible full fat soya flour in a manner to achieve a specific protein content that include  Soya 
protein flour/Defatted Soya Protein flour (SPF o r DSF ), Soya Protein Concentrates (SPC) , and So ya Protein 
Isolates (SPI) . 
3.3 
textured soya protein products  
products made from soya protein flour/defatted soya flour, soya concentra tes or isolates t hrough an extrusion 
process forming textured chunks or granules  
4 Requirements  
4.1 Raw material  
The fol lowing raw materials complying with EAS  801 shall be used either singly or in combination : 
a) Defatted Soya protein Flour or Soya Protein Flour ( DSF or SPF); or  
b) Soya Protein Concentrate (SPC); or  
c) Soya Protein Isolate (SPI).  
4.2 Optional ingredients  
In the pre paration of texturized soya protein products , the following ingredients, complying with relevant East 
African and CODEX standards , may be used : 
a) salt; 
b) carbohydrates, including sugars;  
c) edible oils ; 
d) minerals and vitamins ; 
e) herbs and spices ; or 
f) other protein pr oducts .  
© EAC 2022  – All rights reserved  3 
 4.3 General requirements  
Textured soya protein products shall :  
a) have taste and odour characteristic of product and any approved food additives used ; 
b) be free from rancidity and mustiness ;  
c) be free from extraneous and foreign matter;   
4.4 Specific quality requirements  
Textured soya protein shall meet the quality requirements specified in Table 1.  
Table 1 — Specific quality r equir ement s for textured soya p rotein  products  
S/n Characteristic  Requirement  Test method  
i.  Moisture , % m/m, max.  10.0 ISO 2 4557  
ii.  Protein dry basis (N x 
6.25)* , % m/m, min . 40.0 ISO 20483  
iii.  Soya oil (fats on dry 
basis) , % m/m, min. 0.5 ISO 11085  
iv.  Total ash , % m/m, max.  8.0 ISO 2171  
v.  Crude fibre , % m/m, 
max.  6.0 ISO 5498  
* Soya protein products shall meet the re quirements ba sing on Protein  content calculated on a 
dry weight basis excluding added vitamins, minerals, amino acids and food additives . 
5 Hygiene  
Textured soya protein products shall be prepared and handled in a hygienic manner in accordance with EAS 
39 and shall co nform to the microbiological limits stipulated in Table 2.  
Table 2 — Microbiological limits for soya protein products  
S/N Micro -organism   limit Test method  
I.  Escherichia coli , CFU/g  Absent  ISO 16649  
II.  Salmonella spp per 25 g  Absent  ISO 6579 -1 
III.  Yeast and  moulds, CFU/g  103 ISO 21527 -2 
 
6 Contaminants  
6.1 Pesticide residues  
Soya protein products shall comply with those maximum pesticide residue limits established by C odex 
Alimentarius Commission for similar commodities.   
4 © EAC  2022  – All rights reserved  
 6.2 Heavy metal contaminants  
When te sted in accordance with AOAC 972.25, the level of Lead (Pb) in soya protein products shall not 
exceed 0 .1 mg/kg. The product shall not contain other heavy metal contaminants in amounts which may 
represent a hazard to health  
6.3 Aflatoxins  
The maximum conte nt of aflatoxins in soya protein products  shall not exceed 5 µg/kg (ppb) for aflatoxin B 1 
and 10 µg/kg for total aflatoxins when tested in accordance with ISO 16050.  
7 Packaging  
Textured  soya protein products shall be packed in food grade packaging materia ls which will safeguard the 
hygienic, nutritional, technological and organoleptic qualities of the products..  
8 Labelling  
In addition to the requirements given in EAS 38, containers packed with textured s oya protein products shall 
be legibly and indelibly  labelled with the following information;  
a) name of the product shall be “Textured soya protein product” ; 
b) declaration of protein content  and sources ; 
c) name and physical address of the manufacturer;  
d) lot identification/ batch/ number ; 
e) net weight in metric units;  
f) list of ingredients in descending order ; 
g) list of any food additives used;  
h) date of manufacture;  
i) country of origin;  
j) storage conditions;  
k) expiry date ; 
l) declaration of food allergens ; and  
m) statement “Food for human” . 
9 Nutritional labelling, nutrition and healt h claims   
Textured soya protein products, may have claims on protein content and its source. Such claims when 
declared shall comply to EAS 803, EAS 804, EAS 805   
© EAC 2022  – All rights reserved  5 
 10 Method  of sampling  
Sampling shall be done in accordance with ISO 24333.  
 DEAS 802:2022    
 
© EAC 2022  – All rights reserve d