PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDARD  
  DUS DEAS 1041 
First  Edition  
2021-mm-dd 
 
 Reference number  
DUS DEAS 1041 : 2021  
 
© UNBS 2021  
   
Dried cassava l eaves — Specification  
 
 PUBLIC REVIEW DRAFTDUS DEAS 1041 : 2021  
ii                © UNBS  2021  - 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 2021  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
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permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
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Uganda  
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 PUBLIC REVIEW DRAFTDUS DEAS 1041 : 2021  
© UNBS  2021  - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives establishe d 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 Organisati on for Standardisation (ISO);   
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Fo od 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 g iven field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
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 recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 1041 :2021 , Dried cassava l eaves — Specification , is identical with 
and is being  reproduce d from a Draft  East African  Standard, DEAS 1041 :2021 , Dried cassava l eaves — 
Specification , and is proposed for adoption  as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/TC 2, Food and a griculture . 
Wherever the words, “East African  Standard " appear, they should be replaced b y "Uganda Standard."  
  
 
   PUBLIC REVIEW DRAFT 
 
  
DEAS 1041:2021  
ICS 67.230  
 
 
 
 
 
 
 
 
 
 
DRAFT EAST AFRICAN STANDARD   
 
 
 
 
Dried Cassava Leaves — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  PUBLIC REVIEW DRAFTDEAS 1041:2021  
ii            
     
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in East Africa. It is envisaged that through harmonized 
standardization, trade barriers which are encountered when goods and services are exchanged within  the 
Community will be removed.  
 
In order to meet the above objectives, the EAC Partner States have enacted an East African Standardization, 
Quality Assurance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to make provisions for ensuring 
standardizatio n, quality assurance, metrology and testing of products produced or originating in a third country 
and traded in the Community in order to facilitate industrial development and trade as well as helping to 
protect the health and safety of society and the en vironment in the Community.  
 
East African Standards are formulated in accordance with the procedures established by the East African 
Standards Committee. The East African Standards Committee is established under the provisions of Article 4 
of the EAC SQMT Act, 2006. The Committee is composed of representatives 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 t hrough the National Standards 
Bodies in the Partner States. The comments received are discussed and incorporated before finalization of 
standards, in accordance with the procedures of the Community.  
 
Article 15(1) of the EAC SQMT Act, 2006 provides that “W ithin six months of the declaration of an East African 
Standard, the Partner States shall adopt, without deviation from the approved text of the standard, the East 
African Standard as a national standard and withdraw any existing national standard with sim ilar scope and 
purpose”.  
 
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 imple menting.  
 
© East African Community 2021  — All rights reserved* 
East African Community   
P O Box1096   
Arusha   
Tanzania   
Tel: 255 27 2504253/8   
Fax: 255 -27-2504481/2504255   
E-Mail: eac@eachq.org   
Web: www.each.org  
 
 
  PUBLIC REVIEW DRAFTDEAS 1041 :2021 
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 Dried cassava leaves — Specification  
1 Scope  
This draft East African Standard specifies the requirements, sampling and test methods for dried cassava 
leaves, obtained from fresh cassava  (Manihot esculenta Crantz ) leaves intended for human consumption  
2 Normative references  
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) applies.  
CODEX STA N 192, General Standard for Food Additives  
CODEX  STAN  193, Codex  General  Standard  for Contaminants  and Toxins  in Food  and Feed  
EAS 38, Labelling of pre -packaged foods —General requirements  
EAS 39 , Hygiene in the food and drink manufacturing industry – Code  of practice  
EAS 744, Cassava  and cassava  products  — Determination  of total cyanogens  — Enzymatic  assay  method  
ISO 16050, Foodstuffs  — Determination  of aflatoxins B1 and total content of aflatoxins  B1, B2, G1 and G 2 in 
cereals,  nuts,  and derived  products  —High performance  liquid  chromatographic  method  
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 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 
ISO 2171, Cereals, pulses and by -products —Determination of ash yield by incineration  
ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of micro -organisms — 
Part 1: Colony -count at 30 degrees C — Pour plate technique  
ISO 5498,  Agricultural  food products  — Determination  of crude  fibre content  — General  method  
ISO 5985 , Animal feeding stuffs — Determination of ash insoluble in hydrochloric acid  
ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.  PUBLIC REVIEW DRAFTDEAS 1041 :2021 
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 ISO 712, Cereals and cereal products — Determination of moisture content — Reference method  
3 Terms and definitions  
3.1 Dried cassava  leaves   
products  prepared  by drying pounded and or ground fresh cassava leaves.  
3.2  
filth  
impurities of animal origin, including dead insects,  
 3.3 extraneous matter   
organic matter of cassava origin other than dried cassava leaves,  
3.4 
 foreign matter   
organic and inorganic materials (such as sand, soil, glass) other than extraneous matter in the dried ground 
cassava leaves and  
 
4 Requirements  
4.1 General  requirements  
Dried cassava leaves shall:  
a) be free from filth be free from abnormal flavours, odours,  
b) have characteristic colour and smell of the ingredients used; and  
c) be free of any visible foreign and extraneous matter.  
4.2 Specific requirements  
Dried cassava leaves shall comply with the specific requirements given in Table 1 when tested in accordance 
with test methods specified there in. PUBLIC REVIEW DRAFTDEAS 1041 :2021 
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 Table 1 —Specific requirements for dried ground cassava leaves  
S/N Characteristics  Requirement  Test method  
i.  Moisture  content,  % by mass,  max.  13  ISO 712 
ii.  Crude  ash content,  % by mass  on dry 
matter  basis,  max.  8.0  ISO 2171  
iii.  Crude  fibre content,  % by mass  on a dry 
matter  basis,  max.  39.0  ISO 5498  
iv.  Acid insoluble  ash, % by mass, max.  0.35  ISO 5985  
v.  total hydrocyanic acid ,% mg/kg , max  10  EAS 744.  
5 Additives  
Dried  cassava leaves may contain only permitted additives in accordance with  CODEX STAN 192.  
6 Contaminants  
 
6.1 Pesticide residues  
 
Dried cassava leaves shall conform to those maximum residue limits for pesticide residues established by  
Codex Alimentarius Commission.  
 
6.2 Other contaminants  
 
Dried cassava leaves shall conform to those maximum levels of the Codex General Standard for 
Contaminants and Toxins in Food and Feed (CODEX STAN 193).  
 
6.3 Mycotoxins  
Dried ground cassava leaves shall not exceed maximum limits of mycotoxins given in Table 2 when tested in 
accordance with test method sp ecified therein.  
 
Table 2 —Limits for aflatoxins in Dried ground cassava leaves  
S/N Type of mycotoxin  Maximum limit (μg/kg)  Test method  
i.  Total aflatoxin  10   ISO 16050  
ii.  Aflatoxin B1  5  
 PUBLIC REVIEW DRAFTDEAS 1041 :2021 
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 7  Hygiene  
7.1 Dried cassava leaves shall be handled in hygienic manner in accordance with EAS 39 and shall 
conform to microbiological limits specified in Table 2.  
7.2 Dried cassava  leaves shall not exceed the microbiological limits in Table 3 when tested in accordance 
with test methods specified therein.  
Table  3— Micro biological  limits  for Dried cassava  leaves  
S/N Microorganisms  Limit  Test method  
i.  Total  Plate Count, cfu/g max.  104  ISO 4833 -1 
ii.  Escherichia coli, cfu/ g max.  Absent  ISO 16649 -2 
iii.  Salmonella spp  in 25 g max.  Absent   ISO 6579 -1 
iv.  Yeasts  and moulds , cfu/g , max.  102  ISO 21527 -2 
8 Packaging  
Dried cassava leaves shall be packaged in food grade materials which will safe guard the hygienic, nutritional , 
and organoleptic qualities of the product.  
9  Labelling 
In addition  to the requirements  of EAS 38  the labelling of dried ground cassava leaves shall include the 
following:  
d) name of the product as “ Dried cassava  leaves”;  
e) list of ingredients;  
f) net content;  
g) name, location and address of the manufacturer;  
h) country of origin;  
i) date of manufacture;  
j) expiry date;  
k) instructions for use;  
l) storage conditions;  PUBLIC REVIEW DRAFTDEAS 1041 :2021 
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 m) lot identification number/batch number; and  
n) The statement “‘Human Food ” shall appear  on the package.  
10 Sampling  
Sampling  of Dried ground  cassava  leaves  shall be done  in accordance  with EAS  900 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 PUBLIC REVIEW DRAFT 
ICS 67.080  
 
 
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