DRAFT EAST  AFRICAN  STANDARD  DEAS 282:2024  
ICS 67.060  
 
Wheat and Durum wheat semolina - Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST  AFRICAN  COMMUNITY  
 
 
 
 
 
 
© EAC 2024  Second Edition  2024  
DEAS 282:2024  DRAFT EAST  AFRICAN  STANDARD  
© EAC 2024  — All rights  reserved  0  
  
 
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 achieve this objective, the Part ner States in the Community through their National  Bureaux 
of Standards, have established an East African Standards Committee.  
The Committee is composed of representatives of the National Standards Bodies in Partner States, 
together with the representative s from the private sectors and consumer organizations. Draft East 
African  Standards  are circulated to  stakeholders through  the National  Standards  Bodies in  the Partner 
States. The comments received are discussed and incorporated before finalization of stan dards, in 
accordance with the procedures of the Community.  
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 version s of 
the standards they are implementing.  
 
 
© East African  Community  2002  — All rights  reserved* East 
African Community  
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E-Mail:  eac@eachq.org  
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 DEAS 282:2024  DRAFT EAST  AFRICAN  STANDARD  
© EAC 2024  — All rights  reserved  1  
 * 
 2002  EAC — All rights  of exploitation  in any form and by any means  reserved  worldwide  for EAC Partner  
States’  NSBs.  DEAS 282:2024  
© EAC 2002  — All rights  reserved  2  
  
 
Wheat and Durum wheat semolina – Specification  
 
1. Scope  
This draft East African Standard specifies requirements, sampling and test methods for wheat semolina  
prepare d from common wheat ( Triticum aestivum L ) or club wheat ( Triticum compacturm host ) mixtures 
thereof, or to mixtures of these wheats in combination w ith durum wheat ( Triticum durm desf ) and durum 
wheat semolina prepared from dur um wheat (Triticum durum desf),  intended human consumption . 
This draft East African  Standard  does  not apply  to wheat and durum  wheat  semolina  for non-food industrial  
or animal  feed use. 
 
2. Normative References  
The following referen ced 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.  
EAS 900, Cereal and Pulses — Sampling  
EAS 901, Cereal and Pulses — Test Methods  
CXS 192, General standard for Food Additives  
CXS 199 -1995 Standard for wheat and durum wheat  
EAS 39, Hygiene  in the food and drink  manufacturing  industry  — Code  of practice  
 
3. Terms  and Definition  
For the purpose of this standard, the following terms and definitions shall apply.  
3.1 
filth 
impurities of animal origin, (including dead insects)  
 
3.2 
food grade packaging materials  
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  
 
3.3 
durum wheat semolina  
Product prepared from grains of durum wheat by  grinding or milling process in which the bran and the 
germ are essentially removed and the reminder protion is comminuted to as suitable degree of fineness.  
 
3.4 
whole durum wheat semolina  
product  prepared  from grains of durum wheat by grinding or milling in which the bran and the germ are 
retained  
 
 
 
 DEAS 282:2024  
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3.5 
wheat semolina  
product prepared from grains of common wheat, Triticum aestivum L, or club wheat, Triticum  
compactum Host. Or mixtures thereof, by grinding or milling process in which the bran and the germ 
are essentially removed and the  reminder portion is comminuted  to a suitable degree of fineness.  
 
3.6 
whole wheat semolina : 
product prepared from grains of common wheat, Triticum aestivum L, or club wheat, Tri ticum  compactum 
Host. o r mixtures thereof, by grinding or milling process in which the bran and the germ are  retained.  
 
4. Requirements  
 4.1. Raw Materials  
Wheat and d urum wheat semolina shall be obtained from dried mature grains of Triticum durum defs  
complying to the CXS199 ’ 
 4.2 General Requirements  
The wheat and durum wheat semolina  
(a) shall be clean, safe, suitable and of good quality.  
(b) It shall have a characteristic colour, smell and taste.  
(c) It shall be free from musty or off odour, insect or fungal infestation, rodent contamination, dirt and other 
extraneous matter.  
 
NOTE  The appearance,  taste  and odour  shall be determined  by organoleptic  testing.  
 
(d) be free from living insects, worms, filth, and foreign matter  
 
4.3 Nutrients  
In case of any addition of vitamins, minerals and specific amino acids shall be in conformity with those approved 
by Codex Alimentarius Commission.  
 
4.4 S pecific R equirements  
4.1.1  Wheat and d urum  wheat semolina shall comply with the requirements given in Table 1 when tested in 
accordance with the test methods specified therein  
 
Table 1 — Specific Requirements for Wheat and durum wheat semolina’  
S/N Characteristic  Durum Wheat 
Semolina 
Requirement  Wheat Semolina 
requirements  Whole 
Durum 
Wheat 
Semolina  Whole 
Wheat 
Semolin
a Method of test  
(i) Moisture content, % by 
mass, max.  14.0 
 EAS 901  
(ii) Acid insoluble ash (on 
dry basis) % by mass, 
max.  0.05   
(iii) Alcohol acidity (as 
H2SO 4), with 90 % 
alcohol, %by mass, 
max.  0.1    Annex C  
(iv) Fatty acidity (KOH),  [80] 50   DEAS 282:2024  
© EAC 2002  — All rights  reserved  4  
 max 
(v) Protein (on dry basis), 
% by mass, min.  10.5 10.5 11.5  EAS 901  
(vi) Gluten (on dry basis), 
% by weight, max . 6.0    Annex B  
(vii) Crude fibre content, % 
m/m, max.   2.5    
(viii) Granulity, pass through 
sieve,%m/m,max  [80 
315um] or [98 
355micron]  79 
315um  79 
315um    
 
4.1.2  Particle size — When tested by the method prescribed in the Annex A.  
i. all the material shall pass through a 1.18 mm sieve; and  
ii. not less than 98 percent of the material shall be retained on a 355 micron sieve.  
5.0 Food Additives  
Wheat and Durum wheat semolina may contain only the permitted food additives in the CXS192  
 
6.0 Hygiene  
 
6.1 Durum wheat semolina shall be prepared and handled in accordance with EAS 39.  
 
6.2 Durum wheat semolina shall comply with microbiological limits given in Table 2 when tested in 
accordance with the test methods specified therein.  
 
Table 2 Microbiological limits for wheat and durum wheat semolina  
S/N Microorganism  Limit  Test method  
i.  Total aerobic CFU/ g, 
max.  105 ISO 4833 -1 
ii.  Yeast and moulds 
CFU/g, max.  104 ISO 21527 -2 
 
7.0 Contaminants  
7.1 Pesticide residues  
Wheat and durum wheat semolina shall comply with pesticide residue limits establ ished by the Codex 
Alimentarius Commission for this commodity.  
7.2 Heavy metals  
Wheat and durum wheat semolina shall comply with limits for heavy metals as stipulated in CXS 193.  
7.3 Mycotoxins  
Wheat and durum wheat semolina shall comply with limits for mycotoxins  as stipulated in CXS 193  
 
 
 
 
 
 DEAS 282:2024  
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 8.0 Packaging  
8.1  Wheat and durum wheat semolina shall be packed in food grade packaging material which will safeguard 
the hygienic, nutritional and organoleptic qualities of the products.  
8.2 Each package shall be securely closed and sealed.  
9.0 Labeling  and marking  
In addition to the labeling requirements as stipulated in EAS 38, the wheat and durum wheat semolina shall 
be legibly and indelibly  marked with the following information ; 
 
a) name of product as “wheat semolina’ and/or durum wheat semolina”;  and address  of manufacturer,  
 
b) batch  or code  number,  
c) net mass  in metric  units,  
 
d) expiry  date (Best  before),  
 
e) country  of origin,  
f) the statement  “human  food”,  
 
i) the wording  “store  in cool,  dry place”,  
 
j) the statement  “use no hooks”  where applicable . 
 
 
10. Sampling  
 
Sampling shall be done in accordance with EAS 900 . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DEAS 282:2024  
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Annex  A 
(normative)  
 
Determination  of particle  size 
A.1 Sieves  
 
Make a nest of 2 sieves, the upper having a designation of 1.18 mm and the lower 355 micron sieve 
with a cover on top of the upper sieve and a receiver below the lower sieve.  
 
A.2 Procedure  
Weigh accurately about 100 g of the material into the upper sieve and fit it with the cover.  Shake the 
nest of sieves with receiver thoroughly and ensure that all the material on upper sieve has  passed 
through it.  Stop shaking; remove the nest of sieve and examine the upper sieve  to be assured that all 
the material has passe d through it.  Transfer the residues on the lower sieve to a tared weighing dish 
using a brush and weigh the dish.  
 
A.3 Calculation  
 
Material  retained  on 335 micron  sieve  percent  by mass  =  
 
m2 
100 
 
m1 
 
where  
 
m1 = mass  in g of the material  taken  for the test. 
 
m2 = mass  in g of the material  retained  on 335 micron  sieve.  DEAS 282:2024  
© EAC 2002  — All rights  reserved  7  
  
 
Annex B  
 
Determination  of gluten  
B.1 Procedure  
 
B.1.1  Preparation of Material — Grind about 100 g of the material in a mortar and pestle or in a 
suitable mechanical pulverizer.  Sieve through a fine treble extra silk with an aperture of 0.16 mm and 
collect the material that has passed through.  Use this preparation for the determinati on of gluten.  
 
B.1.2  Weigh accurately into a dish about 25 g of the material.  Add about 156 mL of water to the 
material and make it into a dough, taking care to see that all the material is taken into the dough.  Keep 
the dough gently in a beaker filled with wate r and let it stand for one hour.  Remove the dough and place 
it in a piece of bolting silk cloth with an aperture of 0.16 mm size, and wash it with a stream of tap water 
till water passing through the silk does not turn blue when a drop of iodine solution i s added  to it. Spread  
the silk tight  on a porcelain  plate  to facilitate  scrapping.  Transfer  the residue  from the silk by means of 
a spatula, to a tared porcelain dish.  Spread the wet gluten into a thin layer and out into small pieces.  
Transfer any sticking  to the spatula into the porcelain dish.  Place the porcelain dish in an air -oven 
maintained at 135 ±  2 ºC. Dry for two hours, cool in a desiccator and weigh.  
 
B.2 CALCULATION  
 
 
A.2.1  Gluten,  on dry basis,  % by weight  = 10 000 (W 2 
 W 
1) 
 
 
W (100 
 M ) 
 
where,  
 
W2 = Weight  in g of the dish with dry gluten;  
W1 = Weight  in g of the empty  dish; 
W = Weight  in g of the material  taken;  and 
 
M = Percentage  of the moisture  in the sample.  WD/D EAS 282:2024  
© EAC 2024 — All rights  reserved   
 Annex C  
 
Determination of Alcoholic Acidity  
 
C.1 Reagent  
C.1.1 Neutral Ethyl Alcohol - 90 percent ( v/v ).  
C.1.2 Standard Sodium Hydroxide Solution - approximately 0.05 N.  
C.1.3 Phenolbhthalein  Indicator Solution - Dissolve 0.1 g of phenolphthalein in 100 ml of 60 percent ( v/v ) 
rectified spirit.  
 
C.2 Procedure  
- Weigh 5 g of sample into a conical stoppered flask  
and add 50 ml of neutral ethyl alcohol. Stopper, shake and allow to stand  
for 24 h ours with occasional shaking. Filter the alcoholic extract through  
a dry filter paper. Titrate 10 ml of the combined alcoholic extract against  
standard sodium hydroxide solution using phenolphthalein as indicator.  
Calculate the percentage of alcoholic acid ity as sulphuric acid.  
 
C.3 Calculation  
Alcoholic acidity ( as H 2SO 4 ), with  
90 percent alcohol, percent by mass =  
24.52 A N  
M 
where  
A E volume in ml of standard sodium hydroxide solution used  
in titration,  
N = normality of standard sodium hydroxide solution, and  
M - mass in g of the material taken for the test.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 WD/D EAS 282:2024  
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