Instant noodles  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Note: This is a draft proposal  and should not be regarded or used as a Malawi standards  
 ICS 67.040              DMS 798:2020 
   Second edition  
 
 
 
 
 
DRAFT MALAWI STANDARD   
  ICS 67.0 40           DMS 798:2020 
 
 
 
 
 
 
 
 
 
 
 
 
 
Instant noodles  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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i 
 TABLE OF CONTENTS  
 
Contents                     Page  
 
Foreword  ................................ ................................ ................................ ................................ .............................   i 
Technical committee e ................................ ................................ ................................ ................................ ..........  i 
Notice  ................................ ................................ ................................ ................................ ................................ ..  i 
Scope  ................................ ................................ ................................ ................................ ...............................    1 
Normative references  ................................ ................................ ................................ ................................ ........  1 
Terms and definitions  ................................ ................................ ................................ ................................ ........  1 
Essential composition and q uality requirements  ................................ ................................ ...............................  2 
Hygiene  ................................ ................................ ................................ ................................ ..............................  2 
Food additives  ................................ ................................ ................................ ................................ ...................  3 
Contaminants  ................................ ................................ ................................ ................................ .....................  3 
Packaging and l abelling  ................................ ................................ ................................ ................................ ..... 3 
Methods of sampling and analysis  ................................ ................................ ................................ ....................  3 
Annex A: Methods of sampling instant noodles  ................................ ................................ ................................  3 
Annex B: Determination of moisture content  ................................ ................................ ................................ ..... 5 
Annex  C: Extraction of oil form inst ant noodles  ................................ ................................ ................................ . 6 
 
 
FOREWORD  
 
This draft standard  is a first revision of MS 798:2009 , Instant noodles  – Specification.  The revision of this 
standard is being done to incorporate changes which have been done to the base document. I n preparing this 
standard, reference was made to the following standard :  
 
CXS 249-2006, A mended in  2016, 2018 and  2019, Standard for instant noodles . 
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This draft standard  was prepared by the Technical Committee MBS/TC 16, Cereals, pulses, legumes and their 
products, and the following companies , organizations and institutions were represented:  
 
Agricultural Development and Marketing Corporation (ADMARC)  
University of Malawi – Chancellor College  
F&F Industries Limited  
HMS Foods and Grains  
Malawi Bureau of Standards  
Ministry of Agriculture – Bvumbwe  Agricultural Research Services  
Ministry of Health  
Ministry of Industry  
Moon Puffs  
Unity Super Meal  
 
NOTICE  
 
This standard shall be reviewed every five years, or earlier when it is necessary, in order to keep abreast of 
progress. Comments are welcome and s hall be considered when the standard is being reviewed .  
1 
 DMS 798:2020 
DRAFT MALAWI STANDARD  
 
Instant noodles  – Specification   
1 SCOPE  
 
This draft standard applies to various kinds of noodles. The instant noodle may be packed with noodle 
seasonings, or in the form of seasoned noodle and with or without noodle garnish(s) in separate pouches, or 
sprayed on noodle and ready for consump tion after dehydration process. This standard does not apply to 
pasta . 
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions, which through reference in this text, constitute provisions of this 
draft standard . All standards are subject to revision and, since any reference to a standard is deemed to be a 
reference to the latest edition of that standard, parties to agreements based on this draft standard are 
encouraged to take steps to ensure the use of the most  recent edition of the standard indicated below. 
Information on current valid national and international standards can be obtained from the Malawi Bureau of 
Standards.  
 
MS 19: Labelling of pre -packed foods – General standard;  
 
MS 21: Food and food processing units – Code of hygienic conditions;  
 
MS 302:  Contaminants and toxins in foods - General standard;  
 
CAC/GL  24: General guidelines for use of term “Halaal”  
 
ISO 6579: Methods for the microbiological examination of foods, Part 6: Examination for 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 16050: Foodstuffs – Determination of aflatoxin B 1, and the total content of aflatoxin B 1, B2, G1 and G2 
in cereals, nuts and derived products – High performance  liquid chromatographic method;  and 
 
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; and  
 
 
3 TERM AND DEFINITION  
 
For the purpose of this draft standard,  the following term and definition  shall apply:  
 
 
3.1 
instant noodle  
is a product prepared from wheat flour and/or rice flour and/or other flours and/or starches as the main 
ingredient, with or without the addition of other ingredients. It may be treated by alkaline agents. It is 
characterized by the use of pre -gelatinization  process and dehydration either by frying or by other methods. 
The product should be presented as one of the following styles:  
 
3.1.1  Fried noodles, or  
 
3.1.2  Non-fried noodles . 
 
  
2 
 4 ESSENTIAL COMPOSITION AND QUALITY REQUIREMENTS  
 
4.1 Composition  
 
4.1.1 Essential i ngredients  
 
(a) Wheat flour and/or rice f lour and/or other flours and/or starches;  and 
 
(b) Water.  
 
4.1.2 Optional ingredients  
 
The optional ingredients shall be ingredient(s) which are commonly used.  
 
4.2 Quality requirements  
 
4.2.1 Instant noodles  shall be acceptable in term of appearance, texture, aroma, taste and colour.  
 
4.2.2 Instant noodles shall comply to requirements indicated in Table 1  
 
Table 1: Specific requirements for instant noodles  
 
1 2 3 4 5 
S/No.  Characteristic  Fried noodles  Non-fried noodles  Method of test  
1 Moisture, % (m/m) , max  10 14 Annex A  
2 Acid value , mg KOH/g oil, max  2 N/A Annex B  
3 Foreign matter, % m/m  0 0  
4 Total aflatoxin 
(AFB1+AFB2+AFG1 +AFG2)), 
ppb, max  10 
ISO 16050  
5 Aflatoxin B1 only, ppb, max  5 
 
4.3 Microbiological limits  
 
The products covered by this draft standard  shall comply with microbiological limits given in Table 2  
 
Table 2: Microbiological limits  for instant noodles  
 
1 2 3 4 
S/No  Type of micro -organism  Limits  Method of test  
1 Coliforms,  per g , max  102 ISO 4832  
2 Yeast and moulds per  g, max  1000  ISO 21527 -2 
3 Escherichia coli, max. per g  Absent  ISO 7251  
4 Salmonella,  per 25 g  Absent  ISO 6579  
 
 
5 HYGIENE  
 
It is recommended that the product covered by the provisions of this draft proposal  be prepared and handled 
in accordance with MS 21. 
 
6 FOOD ADDITIVES  
 
Only those food additives listed under this product in MS 237 shall be used and only within the limits specified.  
 
 
 
 
  
3 
 7 CONTAMINANTS  
 
The products covered by this draft proposal  shall comply with the maximum l evels of Contaminants and toxins 
stipulated for products in  MS 302.  
 
 
8 PACKAGING  AND LABELLING  
 
8.1 Packaging  
 
Instant noodles shall be packaged in containers which  will safeguard the hygienic, nutritional, technological 
and organoleptic qualities of the product.  
 
The containers, including the packaging materials, shall be made of food grade material . They should not 
impart any toxic substances or undes irable odour or flavour to the product.  
 
8.2 Labelling  
 
In addition to the provisions prescribed in MS 19, each package shall be legibly and indel ibly marked with the 
following:  
 
8.2.1 Name of the product. The name of the food shall be “Instant Noodle(s)”, or optio nally as “fried 
noodle(s)” or “non -fried n oodle(s)” in a ccordance to s ubsections 3.1.1  and 3.1.2  
 
8.2.2 Name, address and physical location of the producer/ packer/importer;  
 
8.2.3 Lot/batch/code number;  
 
8.2.4 Storage instruction such as “Store in a cool dry place away from any contaminants”;  
 
8.2.5  Claim on “Halal” instant n oodles shall follow the appropriate section of the CXG 24; and  
 
8.2.6  Best before date.  
 
 
9 METHODS OF ANALYSIS AND SAMPLING  
 
9.1 Sampling for testing as required in this draft standard  shall be done according to  Annex A . 
 
9.2 Testing shall be done in accordance with the methods indicated against each requirement in Tables 
1 and 2 or other equivalent methods.  
   
4 
 ANNEX A  
(normative)  
 
METHODS OF SAMPLING INSTANT NOODLES  
 
A1 GENERAL REQUIREMENTS  
 
In drawing, stirring, preparing and handling test samples, the following precautions shall be observed:  
 
A1.1  Samples shall not be taken at a place exposed to moisture;  
 
A1.2  Precautions shall be taken  to protect the samples, the sampling instrument and the containers for 
samples form adventitious contamination;  
 
A1.3  To draw a representative sample, the contents of each container selected for sampling shall be mixed 
through by suitable means;  
 
A1.4  The samples shall be placed in clean, dry and air -tight glass or plastic containers which are suitable;  
 
A1.5  Each sample container shall be sealed air-tight after filling and marked with full details  of sampling and 
the date of sampling and year of manufactu re; 
 
A1.6  The number of packages(n) to be selected  from a lot shall depend on the size of the lot (N) and shall 
be in accordance with the table below:  
 
Table A1: Number of packages to be selected for sample  
 
1 2 
Lot *size  Number of packages to be selected  (n) 
Up to 100  4 
101 to 500  5 
501 to 1000  7 
1001 above  10 
*A lot is a collection of packages of the same size, type and style, which have been manufactured and 
packaged under essentially the same conditions  
 
   
5 
 ANNEX B  
(Normative)  
 
DETERMINATION OF MOISTURE CONTENT  
 
B1 APPARATUS  
 
B1.1  Aluminum dish:  diameter ≥  55mm, height ≥ 15mm, and with inverted tight -fitting lid.  
 
B1.2  Air-oven:  with control accuracy ±1 °C.  
 
B1.3  Air-tight desiccator:  silica gel heated at 150 °C is satisfactory drying agent.  
 
 
B2 PREPARATION OF TEST SAMPLE   
 
Remove instant noodles from package, and leave garnishing and seasoning in package. Transfer the noodles 
to plastic bag to prevent moisture change, and then break these into small fragments with hands or wooden 
hammer. Select broken noodles in the size ran ge of 2.36 mm to 1.7 mm by using two sieves with 2.36 mm and 
1.7 mm openings (mesh size 8 - 12), and mix well. Use these noodles for test sample. If noodles are too thin 
to screen with sieves, cut them into 1 to 2 cm lengths, mix well, and use these  cut no odles for test sample.  
 
 
B3 DETERMINATION  
 
B3.1  Fried Noodles  
 
In cooled and weighed dish (with lid), previously heated to 105°C, weigh ca 2 g well -mixed test portion to 1mg. 
Uncover test portion and dry dish, lid, and contents 2 h in oven provided with opening for ventilation and 
maintained at 105°C. (The 2 h drying p eriod begins when oven temperature is actually 105 °C.) After drying 
period, cover dish while still in oven, transfer to desiccator, and weigh to 1 mg soon after reaching room 
temperature. Report loss in weight as moisture (indirect method).  
 
B3.2  Non-fried Noodles   
 
For non -fried noodles, follow the directions for fried noodles, but dry test portion for 4 h.  
 
 
B4 CALCULATION   
 
Calculate  moisture content (%)  using the following equation:  
 
100
12 1
MMM
 
 
1M
 is mass in g test  portion before drying; and  
 
2M
 is mass in g test portion after drying . 
   
6 
 ANNEX C  
(Normative)  
 
EXTRACTION OF OIL FROM INSTANT N OODLES  
 
C1 APPARATUS   
 
C1.1 Rotary evaporator  
 
C1.2 Water bath  
 
 
C2 PREPARATION OF TEST SAMPLE   
 
Remove instant noodles from package, and leave garnishing and seasoning in package. Transfer the noodles 
to plastic bag to prevent moisture change, and then break these into small fragments with hands or wooden 
hammer. Select broken noodles in the size range of 2 .36 mm to 1.7 mm by using two sieves with 2.36 mm and 
1.7 mm openings, and mix well. Use these noodles for the test sample. If the noodles are too thin to screen 
with sieves, cut them into 1 to 2 cm lengths, mix well, and use these cut  noodles for the test  sample.  
 
 
C3 EXTRACTION   
 
Weigh 25 g test portion into 200 ml  Erlenmeyer flask. Add 100 mL petroleum ether to the flask after replacing 
air in flask by N2 gas. Stopper flask and leave for 2 hours. Decant supernatant through filter paper into 
separating f unnel. Add 50 m l petroleum ether to residue and filtrate supernatant through filter paper into the 
separating funnel. Add 75 m l water to the separating funnel and shake well. Allow layers to separate and drain 
the lower aqueous layer. Add water, shake, and  remove aqueous layer again as done previously. Decant the 
petroleum ether layer after dehydration with Na 2SO 4 into pear -shaped flask. Evaporate petroleum ether in the 
flask on rotary evaporator at not over 40°C. Spray N 2 gas on extract in the flask to rem ove all petroleum ether.  
 
 
C4 DETERMINATION OF ACID VALUE   
 
C4.1  Definition and principle  
 
Acid value of oil from fried instant noodles = mg KOH required to neutralize 1 g oil. Oil extracted from noodle 
is dissolved in alcohol -ether mixture and titrated with alcoholic KOH standard solution.  
 
C4.2  Apparatus   
 
Air-tight desiccator: silica gel heated at 150°C is satisfactory drying agent. 9  
 
C4.3  Reagents  
 
C4.3.1  Alcoholic potassium hydroxide standard solution : 0.05 mol/l . Dissolve 3.5 g potassium hydroxide 
in equal volume of water (CO 2-free) and add ethanol (95  %) to 1 litre . After mixing, let solution stand for several 
days keeping the solution CO 2-free. Use supernatant after standardization.  Standardization: Weigh required 
quantity of amidosulfu ric acid (certified reference material for volumetric analysis) and place it into desiccator 
(< 2.0 kPa) for 48 hour. Next, accurately weigh 1 to 1.25 g (recording the weight to 0.1mg), dissolve in water 
(CO 2-free), and dilute to 250 ml . Put 25 mL solution  into Erlenmeyer flask, add 2 to 3 drops of bromothymol 
blue indicator and titrate with 0.05 mol/L alcoholic potassium hydroxide solution until colour of solution change 
to faint blue.   
 
C4.3.2 Calculation of f actor  of molarity = (g amidosulfuric a cid × purity × 25) / 1.2136 / ml  KOH  
 
C4.3.3  Alcohol -ether mixture:   equal volumes ethanol (99.5  %) and ether. (  
 
C4.3.4  Phenolphthalein solution:   1 % in alcohol.  
 
 
  
7 
 C4.4  Titration   
 
Before sampling, liquefy extracted oil using water bath. Weigh 1 to 2 g liquefied test portion into Erlenmeyer 
flask. Add 80 ml  alcohol -ether mixture and a few drops of phenolphthalein s olution. Titrate with 0.05 mol/l  
alcoholic KOH until faint pink colour  appears and retain for more than 30 s. Perform blank test using only 
alcohol -ether mixture and phenolphthalein solution.  
 
C4.5 Calculation   
 
Calculate using following equation:  
 
Acid value [mg/g] = (ml test portion – ml blank) × factor of molarity × 2.8 06 / g test portion  
 
  
 
ICS 67.060           DMS 242:2018 
Second edition  
 
 
 
 
 
 
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