DRAFT UGANDA STANDARD  
  DUS 2123  
First  Edition  
2019 - 
 
 
 Reference number  
DUS 2123  : 2019 
© UNBS 2019  
  
Full fat g roundnut flour  — Specification  
 DUS 2123 : 2019  
ii © UNBS 2018  – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct  application  
© UNBS 2019   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permissi on from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 2123 :2019  
© UNBS 2019  – All rights reserved  iii 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agreement  of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of key stakeholders 
including gover nment, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before r ecommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2 Food and agriculture Sub-
committee SC 2, Edible oilseeds, fats and oils  
 DRAFT UGANDA STANDARD  DUS 2123 : 2019 
 
© UNBS 2019 – All rights reserved  1 
 Full fat groundnut flour — Specification  
1 Scope   
This Draft Uganda Standard specifies requirements, methods of sampling and test ing for full fat  groundnut 
flour suitable for human consumption.  
2 Normative references  
The following referenced d ocuments 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 (includi ng any amendments) applies.  
AOAC 965.22, Sorting corn grits — Sieving method  
US EAS 38,  Standard specification for the labelling of pre -packaged foods  
US EAS 39,  Standard specification for factory and employee requirements for food factories  
US Codex Stan 50, General guidelines on samplin  
US ISO 5555,  Fats and oils – Sampling  
US ISO 661 , Fats and oils – Sample preparation  
US ISO 660 , Fats and oils – Determination of acid value and acidity  
US ISO 3598 , Fats and oils – Determination of unsaponifiable matter  
US ISO 3961 , Fats and oils – Determination of Iodine value  
US ISO 6320 , Fats and oils – Determination of Refractive Index  
US ISO 662 , Fats and oils – Determination of Moisture and Volatile matter  
US ISO 663,  Fats and oils – Determination of Insoluble impuri ties 
US ISO 665, , Oilseeds -- Determination of moisture and volatile matter content  
ISO 659  
US ISO 749 , Oilseed residues -- Determination of total ash  
US ISO 735 , Oilseed residues -- Determination of ash insoluble in hydrochloric acid  
US ISO 729 , Oilseeds  -- Determination of acidity of oils  
US ISO 3657 , Fats and oils – Determination of Saponification Value   
2 © UNBS 2019 – All rights reserved  
 US ISO 20483, Cereals and pulses -- Determination of the nitrogen content and calculation of the crude 
protein content -- Kjeldahl method  
US ISO 735, Oi lseed residues -- Determination of ash insoluble in hydrochloric acid  
US EAS 57 -1:2000 Groundnuts (peanuts) - Specification - Part 1: Raw groundnuts for table use and for oil milling  
 
3 Terms and definitions  
No terms and definitions are listed in this d ocument  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 
Foreign matter  
any organic or inorganic matter other than  groundnut  flour 
3.2 
Groundnut flour  
A product obtained from coarse milling whole raw/roasted groundnut kernels conforming to US EAS  
4 Requirements  
4.1 General requirements  
Groundnut flour shall  
a) have characteristic colour and odour  uniform in composition;  
b) be free fro m insect or fungal infestation and rancid odour;  
c) not contain added flavoring or any other extraneous matter.  
4.2 Specific requirements  
Full fat groundnut flour  shall also comply with the requirements giv en in Table 1  
Table 1 —Specific requirements for  Full fat Groundnut flour  
S/N Characteristic  Requirement  Test Method  
i Moisture, percent by mass, Max  8. US ISO 665  
 
ii Protein (N X 6·25) (on dry  
basis), percent by mass, Min  45.0 US ISO 16634 -2 
iii Total ash (on dry basis),  
percent by mass, Max  4.5 US ISO 749  
iv Acid-insoluble ash (on dry  
basis), percent by mass, Max  0.35 US ISO 735  
v Fat ( on dry basis), percent by  
mass, min 40 US ISO 729  
vi Free Fatty Acids  (FFA) content, % max.  4.0 US ISO 659  
 
 DUS 2123 : 2019  
© UNBS 2019 – All rights reserved  3 
 4.3  Particle Size – 
When tested in accordance with AOAC 965.22, not less than 90 % shall pass through a 600um sieve for fine 
flour and not less than 90 % shall pass through a 1000um sieve for course flour..  
5 Food additives  
Only the food additives permitted  in CODEX  STAN 192 standards for food additives may be used  except 
colours  
6 Hygiene  
Full fat g roundnut flour shall be produced, processed, handled and stored in accordance with US EAS 38 . 
Table 1 —Microbiological limits for  Full fat Groundnut flour  
 
s/n Characteristic  Requirement  Method of test  
i Total plate count , cfu/g, max  104  
ii Staphylococcus aureaus , per 
gram, max  100  
iii Escherichia colicount per 10 g, 
Max Absent  US ISO: 7251  
iv Salmonella  Absent  US ISO 6579  
v yeast and Moulds  , per gram , 
max  103 US ISO  
21527 -2 
 
7 Contaminants  
7.1 Pesticide residues  
Full fat groundnut flour shall comply with those maximum pesticide residue limits established by CODEX 
Alimentarius commission for similar commodities  
7.2 Heavy metals  
Full fat groundnut flour shall comply with those maximum heavy metal limits established by CODEX 
Alimentarius commission for similar commodities   
7.3 Aflatoxin  
When determined in accordance wi th the method pr escribed in US ISO 16050 , the maximum aflatoxin  content 
in full fat groundnut flour shall not exceed 5 μg/kg (ppb) for aflatoxin B  and 10 μg/kg for total aflatoxins   
4 © UNBS 2019 – All rights reserved  
 8 Weights and measures  
Full fat groundnut flour shall be packaged in accordance with the Weights and measures regulations of the 
destination country.  
9 Packag ing 
Full fat groundnut flour shall be packaged in food grade containers which will safeguard the hygienic, 
nutritional, and organoleptic qualities of the product.  
10 Labelling  
In addition to the requirements in US EAS 38, each package shall be legibly and  indelibly labelled with the 
following:  
a) name of the product shall be “ full fat groundnut flour ”; 
b) brand name/trade name;  
c) name and physical address of the manufacturer;  
d) lot identification;  
e) batch/code number;  
f) net weight in metric units;  
g) list of any additive s used;  
h) date of manufacture;  
i) country of origin;  
j) storage conditions; and  
k) expiry date/best before dat   
11 Sampling  
Sampling shall be carried in accordance with  US Codex Stan 50 . 
 
 DUS 2123 : 2019  
© UNBS 2019 – All rights reserved  5 
 Bibliog raphy  
[1] IS 4684:  1975 , edible groundnut flour ( expeller pressed).  
 DUS 2123 : 2019 
© UNBS 2019 – All rights reserved  7 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Reg ulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or i n relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked  products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 2123 : 2019   
 
ICS 67.200.10  
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© UNBS 2019 – All rights reserved