1  
TBS/AFDC 12(4502) P3  
ICS: 67.220.10  
 
DRAFT TANZANIA STANDARD  
 
Banana flour - Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS   
 2  
 
0.  FOREWORD  
 
Banana ( Musa spp .) is one of the important crops in Tanzania.  Bananas grown in Tanza nia fall 
into three categories; namely dessert  banana , plantain and East African highland banana.  
Banana can be presented in different forms such as green (unripe)  banana, dessert banana, 
dried banana, and banana flour.  
 
Banana  flour is one of the  growin g important food product in the country. The preparation of this 
standard is meant to ensure that banana  flour produced and /or traded in the country is safe and 
of quality fit for human consumption.  
 
In the preparation of this standard , assistance was obtained  from banana  flour processors . 
 
In reporting the results of a test or analysis in accordance with the Tanzania standard, if the final 
value observed or calculated is to be rounded off, it shall be do ne in accordance with TZS 4  (See 
clause 2).  
 
1. SCOP E   
 
This Tanzania standard prescribes requirements and methods of sampling and tests for  
green/ unripe  banana flour intended for human consumption  or for other use in the food industry.  
 
2. Normative References  
 
The following referenced documents are indis pensable for the application of this standard . For 
dated references, only the edition cited applies. For undated references, the latest edition of the 
referenced document (including any amendments) applies.  
 
Codex online database for pesticide residues in food 
Codex Stan 192, General Standard for food additives  
Codex Stan 193, General Standard for contaminants in food  
TZS 109 , Code of hygiene for food processing units – General  
TZS 118, Method of plate count of bacteria in foodstuffs  
TZS 119, Method for det ection and estimation of coliform bacteria in Foodstuffs   
TZS 122,  Foodstuffs – Microbiological examination for salmonellae         
TZS 131, Foodstuffs – Method for yeast and moulds count   
TZS 330, Cereals – Sampling of milled products  
TZS 331, Cereals – Methods of test for milled products  
TZS 4, Rounding off numerical values  
TZS 538 , Labeling of prepacked foods  general requirements  
TZS 799/ISO 16050: 2003 , Foodstuffs – Determination of aflatoxin B1, and the total content of 
aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products – High-performance liquid 
chromatographic method  
 
 
3 TERMS AND DEFINITIONS  
 
For the purpose of this standard the following  terms and definitions  shall apply : 
 
3.1  banana  flour  
 
flour produced by grinding dried banana  and plantain into fine powder  
  
 3 3.2 dried banana   
the sun/solar dried or artificially dried mature, sound, clean firm fruits of plantain and banana  
prepared  from fruits ripe or unripe that have been peeled and cut into segments,  slices or rings.   
3 
 
4. REQU IREMENTS  
 
4.1 General requirement  
 
4.1.1 Ingredients   
 
The banana  flour shall be prepared from  plantain and banana  conforming to relevant national 
standards.  
   
4.1.2  Organoleptic properties  
Banana  flour shall have characteristic colour , odour and taste of banan a variety used.  
 
4.1.3  Banana  flour sha ll be clean, safe, of good quality  and free from signs of spoilage .   
 
4.1.4  Banana  flour shall be free from insects, larvae, fungal infestation, rodent contaminations, 
dirt and other extraneous matter.  
 
4.2 Specific requir ements  
 
Banana  flour shall conform to the requirements given in Table 1  
 
TABLE 1 – Requirements for  green/ unripe  banana  flour  
 
 
S/No  Characteristic  Requirement  Methods of test  
 
1  
Moisture %, m/m, max.  
10  
 
TZS 331   2 Total ash %,  m/m, max. 4 
3 Acid insoluble %, m/m, max. 0.1 
4 Residues th rough 1000 micron sieve %, 
m/m, max. 0.5 
 
4.3  Food additives  
The use of food additives in banana flour shall be in accordance with Codex Stan 192. (See clause 2).  
 
5. CONTAMINANTS  
 
5.1 Heavy metal  
Banana  flour shall not  contain any metal contaminants in excess of the  levels established in 
Codex Stan 193 . 
 
 
5.2 Pesticide residues - The Maximum Residue Limits (MRL) for pesticide in banana flour  shall 
not exceed levels established in the Codex online database for pesticide resid ues in food for 
this product . 
 
5.3 Aflatoxins :  The maximum content of aflatoxins in banana flour when determined in 
accordance with the method described in TZS 799 , shall not exceed 5 µg/kg (ppb) for 
aflatoxin β1 and 10 µg/kg for total aflatoxins.  
  
 4  
 
6. HYGIE NE 
 
6.1 Banana flour shall be prepared under Good Hygienic P ractices as st ipulated in TZS 109  
 
6.2 Banana  flour shall be free from objectionable matter and shall be free from pathogenic 
microorganisms; substances originating from microorganisms or any other delete rious 
substances in amounts which may constitute a health hazard.  
 
6.3 Microbiological requirements  
 
Banana  flour shall also comply with the microbiological requirements given in Table 2  
 
Table 2. Microbiological limits for banana  flour  
S/No MICROORGANISM  MAXI MUM LIMIT  METHOD OF TEST  
1. 
2. 
3. 
4. Total plate count cfu/g  
E.coli per   MPN/ g  
Salmonella per 25 g 
Yeast and molds  cfu/g, max.  105 
Absent  
Absent  
103 TZS 118  
TZS 119  
TZS 122  
TZS 131  
 
 
 
 
7. METH ODS OF SAMPLING AND TESTS  
 
7.1 Sampling  
Sampling of banana flour sh all be  in accordance with TZS 330.  
 
 
7.2 Tests  
Banana  flour shall be  tested in accordance with methods specified in this standard  
 
8. PACK AGING, MARKING AND LABE LING  
 
8.1 PACKAGING  
 
Banana  flour shall be packed in new suitable bags made of paper, jute, polypropylene or any 
other suitable material capable of protecting quality and safety of the product .  The mouth of each 
package  shall be properly s ealed . 
 
 
8.2 MARKING AND LABELLING  
 
8.2.1 In addition to the requirements given in TZS 538 (see clause 2 ), each bag / conta iner shall 
be legibly and indelibly labeled with the following  informat ion; 
 
a) The common name and type of the product , ‘Banana flour’.  
b) Type of banana used The name and physical address  and or location  of the 
manufacturer  
c) Batch or code number  
d) Date of manufac ture/packing  
e) Net weight in SI units  
f) Country of origin  
g) Statement “Chakula cha binadamu” and/or  “Human food”  
h) The wording “ “Hifadhi mahali pakavu” and or/s tore in cool dry place”   
 5 i) The statement “Usitumie vichomeo” and “use no hooks”  
j) Best before date  cross check it vs expiry date  
k) Nutritional information, if any  
 
8.2.2  The language on the label shall be “Kiswahili” or “Kiswahili and English”. Any other 
language may be used depending on the designated market.  
8.3 The contai ners may also be marked with “tbs”  certification mark.  
 
NOTE – The “tbs” Mark of Quality may be used by manufacturers only under license from 
TBS. Particulars of conditions which the licenses are granted may be obtained from 
TBS offices.