ICS nn.nnn.n 
 Reference number  
DRS 50-8: 2020  
© RSB 2020  
  
 RWANDA 
STANDARD  DRS
448
First edition
2020-mm-dd
Vegetable powder — Specification  
   
DRS 448: 2020  
©RSB 2020  - 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 2020  
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 R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
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Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.go v.rw 
ePortal: www.portal.rsb.gov.rw  DRS 448: 2020  
iii                ©RSB 2020  - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................... iv 
1 Scope  ................................ ................................ ................................ ................................ ................ 5 
2 Normative references  ................................ ................................ ................................ ....................... 5 
3 Terms and definitions  ................................ ................................ ................................ ...................... 6 
4 Requirements  ................................ ................................ ................................ ................................ ...6 
4.1 Ingredients  ................................ ................................ ................................ ................................ ........ 6 
4.1.1  Essential ingredients ................................ ................................ ................................ ........................ 6 
4.1.2  Optional ingredients  ................................ ................................ ................................ ......................... 6 
4.2 General requirements ................................ ................................ ................................ ....................... 6 
4.3 Specific requirements  ................................ ................................ ................................ ...................... 7 
5 Food additives  ................................ ................................ ................................ ................................ ..7 
6 Hygiene  ................................ ................................ ................................ ................................ ............. 7 
7 Contaminants  ................................ ................................ ................................ ................................ ...7 
7.1 Pesticide residues  ................................ ................................ ................................ ............................ 7 
7.2 Other contaminants  ................................ ................................ ................................ .......................... 7 
7.3 Aflatoxin  ................................ ................................ ................................ ................................ ............ 8 
8 Packaging  ................................ ................................ ................................ ................................ ......... 8 
9 Labelling  ................................ ................................ ................................ ................................ ........... 8 
10 Sampling  ................................ ................................ ................................ ................................ ........... 9 
 DRS 448: 2020  
©RSB 2020  - All rights reserved                  iv 
 Foreword  
Rwanda Standard s 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 S tandards 
adopted by Technical committ ees are ratifie d by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
DRS 448 was prepared by Technical Committee RSB/TC 038 on Processed fruits and vegetables . 
In the preparation of this standard, reference was made to the following standard (s):  
1) R448448448 — Specification  
The assistance derived from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represented on the Technical Committee on  Processed Fruits and 
Vegetables (RSB/TC 038) in the preparation of this standard.  
Rwanda  Standards Board ( RSB) – Secretariat  
  DRS 448: 2020  
5                ©RSB 2020  - All rights reserved  
 Vegetable powder — Specification  
1 Scope   
This Draft Rwanda Standard specifies  the requirements , sampling  and test methods for vegetable powder 
intended for human consumption.  
It does not apply to any vegetable powder/flour which is a subject of standard designated by a speci fic name.  
2 Normative references  
The following referenced documents are indispensable for the application of this document. For dated  
references, only the ed ition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed   
CODEX STAN 228, General method of analysis f or contaminants   
ISO 1026, Fruit and vegetable products — Determination of dry matter content by drying under reduced 
pressure and of water content by azeotropic distillation  
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  
ISO 6541, Agricultural food products — Determination of crude fibre content — Modified Scharrer method  
RS EAS 82, Milled cereal products ― Methods of test (General methods ) 
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 w ith water activity less than or equal to 0,95  
RS ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 1: Colony count at 30 °C by the pour plate technique  
RS ISO 5498 , Agricultural food products — Dete rmination of crude fibre content — General method  
RS ISO 6579, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp. — Amendment 1: Broader range of 
incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV 
and SC  
RS ISO 6888 -1, Microbiology of the food chain — Horizontal method for the enumeration of coagulase -
positive staphylococci (Staphylococcus aureus and other sp ecies) — Part 1: Technique using Baird -Parker 
agar medium  
RS ISO 763, Fruit and vegetable products — Determination of ash insoluble in hydrochloric acid  DRS 448: 2020  
©RSB 2020  - All rights reserved                  6 
 3 Terms and definitions  
For the purposes of this standard, the follow ing terms and definitions apply.  
3.1  
vegetable powder  
Vegetable  (one or more) which have been ground into powder  with or without addition of other food 
ingredients such as: fish flour, dried meat, beans, etc.  
3.2  
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  
a) Vegetable  (single or combination of different types), comprising  at least 60% of the whole mixture.  
b) Vegetables to be used may be  fresh, frozen or canned   and shall comply with relevant standards  
4.1.2  Optional ingredients  
The following ingredients may be used in the manufacture of vegetable powder and shall comply with relev ant 
standards , they include but not limited to : 
a) mushrooms complying with RS EAS 56, RS 302;  
b) fish flour complying with RS 362; and  
c) food ingredients other than vegetables  
4.2 General requirements  
Vegetable powder  shall be;  
a) have characteristic taste and odour of the designated vegetable;  
b) be free from dirt, funga l growth and insect infestation;  DRS 448: 2020  
7                ©RSB 2020  - All rights reserved  
 4.3 Specific requirements  
Vegetable powder mix  shall comply with the specific requirements in Table 1 when tested in accordance with 
test methods specified therein.  
Table 1 —Specific requirements for vegetable powder   
S/N Characteristic  Requirement  Test method  
i. Moisture content , %, by mass, max  11.0 ISO 1026  
ii. Acid insoluble ash in hydrochloric acid, % m/m, max.  1.0 RS ISO 763  
iii. Crude fibre, %, max.  15.0 RS ISO 5498  
5 Food additives  
Food additives may be used in vegetable powder mix  in accordance with RS CODEX STAN 192. 
6 Hygiene  
6.1 Vegetable powder mix  shall be produced, prepared and handled under hygienic conditions in 
accordance  with RS CAC/RCP 1  
6.2 Vegetable powder mix  shall not exceed microbiological limits given in Table 2 when tested in 
accordance with the test methods specified therein.  
Table 2 – Microbiological limits for vegetable powder  
S/N Microorganism  Maximum limit  Test Method  
i.  TVC 103 RS ISO 4833 -1 
ii.  Yeast and moulds , cfu/g  102 RS ISO 21527 -2 
iii.  Salmonella spp per 25 g  Absent  RS ISO 6579  
iv.  E.coli ,cfu/g  Absent  ISO 16649 -2 
v.  Staphylococcus aureus, cfu/g  Absent  RS ISO 6888 -1 
7   Contaminants  
7.1 Pesticide residues  
Vegetable powder mix  shall comply with those maximum pesticide residue limits established by Codex 
Alimentarius Commission for similar commodities.  
7.2 Other contaminants  
Vegetable powder shall comply with those other contaminants limits established in CODEX S TAN 228 . DRS 448: 2020  
©RSB 2020  - All rights reserved                  8 
 7.3 Aflatoxin  
The maximum content of aflatoxins in vegetable powder mix  when determined in accordance the method 
described in RS ISO 16050 shall not exceed 10µg/kg for total aflatoxins and 5 µg/kg for aflatoxin B 1. 
8 Packaging  
8.1 Vegetable powder shall be packaged in food grade materials that will safeguard the hygienic, nutritional 
and organoleptic qualities of the product.  
8.2 Vegetable powder mix  shall be packaged in corrugated cardboard boxes with poly liners.  
9 Labelling  
10.1. In addition to the requ irements in RS EAS 38, the following specific labelling requirements shall apply  
and shall be legibly and indelibly marked  
c) The name of the product to be  declared on the label shall be “ Vegetable powder or accompanied by 
the specific name of the  vegetable used  
d) List of ingredients in descending order  
e) Net contents  
f) Name, location and physical address of the manufacturer shall be declared  
g) Country of origin  
h) Lot identification  
i) Storage conditions  
j) Instruction for use  
k) date of manufacture  
l) expiry date  
m) Instructions  for disposal of used package  
n) If declaration of food containing allergens  
10.2  Nutrition Prohibition  
10.2.1  No claims concerning medicinal (preventive, alleviative or curative) or other beneficial effects rel ating to 
the health of the consumer shall be made in respect of the properties of the product covered by the standard.  DRS 448: 2020  
9                ©RSB 2020  - All rights reserved  
 10.2. 2 The way in which labels on th e packaged water are presented shall not cause confusion with other 
categories of vegetable powder.   
10.2.3 The use of any statement or of any pictorial device, which may create confusion in the mind of the 
public or in any way mislead the public about the  nature, origin, composition and properties of vegetable 
powder put on sale, is prohibited.  
10 Sampling  
Sampling of vegetable powder shall be in accordance to RS ISO 874.  
 DRS  448: 2020  
1                ©RSB 2020  - All rights reserved  
 Bibliography  
[1] GSO 2011, Vegetable powder mix  standard  
 DRS  50-8: 2020  
Price based on 10 pages  
©RSB 2020  - All right s reserved