AFDC 16 ( 6758 ) P3  
 
 
 
 
DRAFT TANZANIA STANDARD  
 
 
 
 
 
Rice flour - Specification  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
 
 AFDC 16 ( 6758 ) P3  
 
 
 
0. Forward  
Rice Flour  are obtained from either Avena byzantina   or Avena sativa  a tall, erect annual cereal grass up 
to 1.5 m.  rice flour obtained from grinding milled rice of the varieties grown from rice grains, Oryza spp . 
intended for human consumption. It is widely grown as a food grain and fodder in temperate and sub -
tropical re gions. It also does well in the high -altitude tropics.  
 
Rice flour  have numerous uses in food; most commonly, are in confectionaries, cooking and 
noodles.  
 
Development of this Tanzania standard was necessitated by the need to ensure the safety and quality of 
rice flour being produced and or marketed in Tanzania as well as for import and export markets.  
 
In preparation of this draft Tanzania standard assistanc e was drawn from Japanese s tandard for rice 
flour. 
 
In reporting the result of a test or analysis made in accordance with the Tanzania standard, if the final 
value observed or calculated is to be rounded off, it shall be done in accordance with TZS 4: (see clause 
2). 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  AFDC 16 ( 6758 ) P3  
 
 
 
1.0 Scope  
This draft Tanzania Standard specifies requirements, methods of sampling and test for rice flour obtained 
from grinding milled rice of the varieties grown from rice grains, Oryza spp . intended for human 
consumption.  
2.0 Normative references  
The following referenced d ocuments 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 STAN 193, General standa rd for contaminants and toxins in food and feed  
 
TZS 109, General principles of food hygiene  
 
TZS 122, Microbiology of food and feeding stuffs – Horizontal method for the detection of salmonella spp  
 
TZS 125, Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
coagulase \-positive staphylococci \(Staphylococcus aureus and other species \) – Part 1 \: Technique 
using Baird \-Parker agar medium – Amendment 1 \: Inclusion of precision data  
 
TZS 131, Microbiology of food and animal feeding stuff \: General guidance for enumeration of yeasts and 
moulds \- Colony Count technique at 25oC  
 
TZS 268 General atomic absorption spectrophotometric method for determination of lead in food and food 
stuffs . 
 
TZS 330, Cereals – Sampling of milled products  
TZS 331, Cereals and pulses — Test methods  
TZS 538, Labelling of pre -packaged foods — Requirements  
TZS 592, Milled rice - Specification  
 
TZS 729 -2 Microbiology of food and animal feeding stuffs –Horizontal method for the enumeration of 
coliforms – Colony count technique  
 
TZS 730, Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of \-b\-
glucuronidase \-positive Escheria coli – Part 2 – Colony \-count technique at 44 0C using 5 \-bromo \-4\-
chloro \-3\-indolyl \-b\-D\-glucuronide  
 
TZS 1316,  Spices and Condiments - Determination of total ash   
 
TZS 1317,  Spices and Condiments \- Determination of acid insoluble ash  
 
TZS 1331,  Animal and vegetable fats and oils – determination of acid value and acidity  
  AFDC 16 ( 6758 ) P3  
 
 
 
TZS 1490 Fruits, vegetables and derived products – Sampling and method of test – Part 4 \: 
Determination of mineral impurities content  
 
TZS 1502 Fruits, vegetables and derived products – Sampling and methods of test Part 14 \: 
Determination of arsenic content \- Silver diethyldithocarbamate spectrophotometric methodTZS 1495 
Fruits, vegetables and derived products — Determination of copper c ontent — Method using flame  
atomic absorption spectrometry.  
 
TZS 1675, Rough (paddy) rice — Specification  
TZS 1676, Brown rice — Specification  
 
3.0 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply.  
 
3.1 
milled rice  
whole or broken kernels of rice ( Oryza  spp) from which all or part of the germ and  the outer  bran layer 
have been removed.  
 
3.2 
rice flour  
powder obtained from grinding milled rice.  
 
3.3 
food  grade packaging material  
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.  
3.4 
wholesome/sound  
free from disease,  deterioration (s uch as but not limited to decay, breakdown) or 
adulteration/contamination, that appreciably affects their appearance, the keeping quality of the produce 
or market value  
3.5 
clean  
practically  free from visible soil, dust, or other visible foreign matter  
 
3.6 
foreign matter/ extraneous matter.  
 
all organic and inorganic material other than rice flour.  
 
3.7 
inorganic matter  
stones, glass, pieces of soil and other mineral matter   AFDC 16 ( 6758 ) P3  
 
 
 
 
3.8 
organic matter  
any animal or plant matter (seed coats, straws, weeds) other than rice flour  
 
3.9 
filth 
impurities of plant and animal origin including dead insects, rodent hair and excreta  
 
4 Requirements  
4.1 General requirements  
 
4.1.1  Rice flour shall be obtained from ground milled rice , complying with TZS 592 . 
4.1.2  Rice flour shall be:  
a) clean, wholesome, uniform fine granulation,  
b) characteristic colour of rice  
c) safe and suitable for human consumption;  
d) free from abnormal flavour, musty, or other undesirable odour.;  and 
e) free from live pests  
f) powdery consistency.   
 
4.1.3 Rice flour at least 98% shall pass through 50mesh (0.297mm) sieve size. 
 
 
4.2 Specific requirements  
Rice flour shall comply with the maximum limits given in Table 1 when tested in accordance with the test 
methods specified therein.  
Table 1 — Specific requirements for Rice flour  
S/N Characteristic  limit Test method  
 
i.  Protein min.)  N x 
6.25 % m/m  
  5.0 TZS 331  
Clause 4  
ii.  Crude fibre, % m/m, max.  1.0   
iii.  Total ash, % m/m, max.  1.0 TZS 1316  
iv.  
Acid insoluble ash, % m/m, max.  0.2 
 TZS1317  
v.  Fat acidity, mg KOH per 100 g of 
product, on dry mass basis, max.  80 
TZS1331  
vi.  Crude fat on moisture free basis, % 
m/m, max.  1.0  AFDC 16 ( 6758 ) P3  
 
 
 
vii.  Moisture, % m/m, max   14 TZS 331  
Clause 5  
 
 
 
5.0  
Hygiene  
5.1 Rice flour shall be produced, prepared and handled in accordance with TZS 109  
5.2 Rice flour shall comply with microbiological limits given in Table 2 when tested in accordance with  the 
test methods specified therein.  
Table 2 — Microbiological limits for rice flour  
 
S/N Micro -organism  limit (max)  Test method  
i.  Total aerobic count, cfu / 
g,max  105 TZS 729 -2 
 
ii.  Escherichia coli ,  cfu/g, max  Absent  TZS 730  
iii.  Salmonella , in 25 g  Absent  TZS 122  
 
 
iv.  Yeast and moulds, cfu/g, max  104 TZS 131  
 
v.  Staphylococcus aureus , / 25 
g,max  102 TZS 125  
 
 
6.0 Contaminants  
6.1 Pesticide residues  
Rice flour shall comply with pesticide residue limits established by the Codex Alimentarius Commission 
for this commodity.   
 
6.2 Heavy metals  
Rice flour shall be free from heavy metals in amounts which may represent a hazard to health If present, 
they shall not exceed the limits established in Table 3.  
 
Table 3 Heavy metal limits for rice flour  
S/N Heavy metal  Limit (max) mg/kg  Methods of test  
i)  Lead (Pb ), ,  0.2 TZS 268  
ii)  Cadmium ( Cd),  0.1 TZS 1490  
iii)  Arsenic (As),  0.1 TZS 1502  
  AFDC 16 ( 6758 ) P3  
 
 
 
 
6.3 Mycotoxin  
 
Rice flour shall comply with the maximum limits for mycotoxins given in Table 4 when tested in 
accordance with the test methods prescribed therein.  
 
Table 4 — Mycotoxin limits for Rice flour  
 
 
7 Weights and measures  
Rice flour shall be packaged in accordance with the weights and measures regulations of the destination 
country.  
 
8.0 Packing, marking and labeling  
 
8.1 Packing  
8.1.1  Rice flour shall be packed in food grade packaging materials which will safeguard the hygienic, 
nutritional and organoleptic qualities of the products.  
 
8.1.2  Each package shall be securely closed and sealed.  
 
8.2 Marking and Labelling  
 
In addition to the requirements in TZS 538, each package shall be legibly and indelibly labelled with the 
following:  
a) product name as “rice flour”;  
b) color and variety/common name;  
c) name, address and physical location of the producer/ packer/importer;  
d) lot/batch/code number;  
e) net weight, in metric units;  
f) the declaration “Food for Human Consumption’’;  
g) storage instruction’;  
h)  date of manufature;  
i) expire date;  
j) instructions for use and on disposal of used package; and  
k) country of origin.  S/N Mycotoxin  limit (max)  Test method   
i.  Total aflatoxins  µg/kg  10 TZS 331  ii.  Aflatoxin B 1, µg/kg  5  AFDC 16 ( 6758 ) P3  
 
 
 
9.3 Each container may be marked with the TBS standards mark of quality.  
NOTE – The TBS Standards Mark of Quality may be used by the manufacturers only under licence  
from TBS. Particulars of conditions under which the licences are granted, may be obtained from  
TBS.  
10 Sampling   
Sampling shall be done in accordance with TZS 330