DRAFT KENYA STANDARD  CD/F/02:2022  
 ICS 67. 060 
First Edition  
  
 © KEBS 2023   
  
 
 
Instant  noodles – Specification   
 
 
 
 
 
 
 
 
 © KEBS 2023  – All rights reserved  
 TECHNICAL COMMITTEE REPRESENTATION  
The following organizations were represented on the Technical Committee:  
Ministry of Health — Division of Nutrition and Dietetics  
Ministry of Trade, Industry and Investment — State Department of Industry  
National Cereals and Produce Board (NCPB)  
Kenya Industrial Research and Development Institute (KIRDI)  
University of Nairobi  
Kenya Medical Research Institute (KEMRI)  
National Public Health Labs (NPHL)  
Government Chemist’s Department  
Zeelandia East Africa Ltd.  
Ministry of Agriculture, L ivestock, Fisheries and Irrigation (MOALF&I)  
Minis try of Health  
Salim Wazaran Kenya Company Limited (SAWAKE)  
Kapa Oil Refineries Ltd  
Nestle  
Capwel Industries  
Kenya Bureau of Standards — Secretariat  
 
REVISION OF KENYA STA NDARDS  
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed.  Suggestions for 
improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are welcome.  
© Kenya Bureau of Standards, 2023  
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001 of  the Laws of Kenya, 
copyright subsists in all Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced 
by Kenya Burea u of Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means 
without prior permission in writing from the Managing Director.   DRAFT KENYA STANDARD  CD/F/02:2022  
ICS 67.100.40  
First  Edition  
 
© KEBS 2023  – All rights reserved  iii 
  Instant Noodles  
 
 
Kenya Bureau of Standards, Popo Road, Off Mombasa Road,  
P.O. Box 54974 - 00200,  Nairobi, Kenya  
 +254 020 6948000, + 254 722202137, + 254 734600471  
 info@kebs.org  
 @KEBS_ke  
 kenya bureau of standards (kebs)  
  
 
© KEBS 2023  – All rights reserved  iv 
 Foreword  
This Kenya Standard was developed by the Processed Cereals and Pulses Technical Committee under the supervision of 
the Standards Project Committee, and it is in accordance with the procedures of the Bureau.  
Instant  noodles are products  consumed either as presented or after a  simple preparation method . The standard 
addresses the  quality and saf ety of the product and in particular providing specification on  compositional requirements, 
contaminants  limits , minimum labelling and packaging requirements . 
During development of this standard, reference was made to the following documents:  
Codex Standard CXS 193 -1995, General standard for contaminants and toxins in  food and feed.  
Codex Standard CXS 249 -2006: Codex standard for instant noodles  
KS 524 Pasta products - Specification  
Acknowledgement is hereby made for the assistance derived from these sources.  
 
 
 
 
 
 
 
 
 
 
 
 
 
    
 
© KEBS 2023– All rights reserved   
 INSTANT NOODLES  
1 Scope  
This Draft Kenya Standard specifies the requirements and test methods for instant noodles.  
The draft standard excludes pasta products covered by KS 524 . 
2 Normative references  
 
The following referenced documents 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 docum ent (including any amendments) applies : 
       KS CXS 192 -1995: General Standard for Food Additives  
KS CXS 193 -1995: General standard for contaminants and toxins in food and feed  
KS ISO 16050:2003 Foodstuffs – Determination of aflatoxin B1 and total content of aflatoxin B1, B2, G1, and G2 in 
Cereals, nuts, and derived products – high performance chromatographic method  
KS ISO 24333:2009 –Cereals and Cereal products – Sampling  
 
KS EAS 38 - Labelling  of pre -packaged foods - General requirements . 
 
      KS ISO 7251:2005 Microbiology of food and animal feeding Stuffs -Horizontal method for      the detection and    
enumeration of presumptive Escherichia coli -Most probable number technique  
     KS ISO 21527 -2:2008 Microbiology of 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.  
    KS 1095:2016 -Food seasoning mixtures - Specification . 
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
 
3.1  
Instant noodles  
a product prepared from wheat flour and/or rice flour and/or other flours and/or starches as the main ingredient, with or 
without the addition of other ing redients and presented as defined in 3.1 , 3.2 and 3.3 . It is characterized by the use of pre -
gelatinization process and dehydration either by frying or by other methods . 
 
  
© KEBS 2023  – All rights reserved  iii 
  3.2  
fried noodles  
noodles whose manufacturing process includes cooking with fat or oil in a pan or through deep frying . 
 
3.3  
non-fried noodles  
noodles whose manufacturing process does not include frying in oil . 
 
4 Requirements  
4.1 General requirements  
4.1.1 Wheat Flour and/or Rice Flour and/or other flours and/or starches complying to the relevant Kenya Standard  KS EAS 
1:2019   
4.1.2 The product shall be free from foreign matter.  
4.1.3  The product Shall be  acceptable in term s of appearance, texture ; and of characteristic aroma , taste and colour .  
4.2 Specific requirements  
Instant noodles  shall comply with the specific requirements given in Table 1 .0 when tested in accordance with test methods 
specified therein  
                      Table 1.0 — Moisture and acid value limits for instant noodles  
 
REQUIREMENTS  FRIED NOODLES  NON FRIED NOODLES  
Moisture Content 
max(m/m)  10% 14% 
Acid Value max 2 mg KOH/g  N/A 
   
 
 
4.1.1 Essential Ingredients  
(a) Wheat Flour and/or Rice Flour and/or other flours and/or starches;  
 (b) Water  
 
4.1.2 Optional Ingredients  
Instant noodles may contain optional food grade ingredients such as  
i). Spices  
ii). Condiments  
iii). Herbs  
iv). Flavouring agents  
5 Food additives  
Only the food additives permitted in KS CXS 192 may be used without exceeding the limits provided.  
5.2 FOOD SEASONING   
 © KEBS 2023  – All rights reserved  
 Food seasonings used alongside the products covered by this standard shall comply with the requirements  of KS 1095:2016.  
6 Hygiene requirements  
6.1 Instant noodles  shall be prepared in premises and handled in conformity with KS EAS 39.  
6.2 Instant noodles  shall comply with the microbiological limits given in Table 2 .0 when tested in accordance with test 
methods specified therein.  
Table 2 .0 — Microbiological limits for Instant noodles  
S/N Characteristic  Maximum limit  Test method  
i.  Salmonella sp.  count/g  Shall be absent  KS ISO 6579  
ii.  Escherichia coli,  count/g  < 10 KS ISO 7251   
iii.  Staphylococcus aureus,  
count/g  Shall be absent  KS ISO 6888 -1 
iv.  Mould/yeast, per gram  <500  KS ISO 21527 -2  
7 Contaminants  
7.1 Heavy metal contaminants  
Instant noodles  shall comply with the heavy metal contaminants given in Table 3 .0 when tested in accordance with test 
methods specified therein.  
Table 3 .0 — Heavy metal contaminant limits for Rolled/flaked oats (quick -cooking type)  
S/N Contaminant  Maximum limit in  mg/kg  Test method  
i.  Lead  0.2 KS ISO 6633  
ii.  Cadmium  0.2 KS ISO 23637  
 
7.2 Aflatoxin limits  
Instant noodles  shall not exceed total aflatoxins specified in Table 4 .0 when tested in accordance with test methods specified 
therein.  
 
 
Table 4 .0 — Aflatoxin limits in rolled/flaked oats (quick -cooking type)  
S/N Parameter  Maximum limit  
µg/kg  Test method  
i.  Total aflatoxin  10 KS ISO 16050  
ii.  Aflatoxin B 1 5 
 
  
© KEBS 2023  – All rights reserved  v 
  8.   Packaging  
8.1 Instant noodles shall be packaged in containers  and or  packaging material which  will safeguard the hygienic, nutritional , 
technological and organoleptic qualities of the product.  
8.2 The containers,  and/or material,  including the packaging materials, shall be food grade. They shall not impart any toxic 
substances or undesirable odour or flavour to the product.  
9. Labelling  
9.1  In addition to the requirement of KS EAS 38, Instant noodles shall be legibly and indelibly labelled with the following 
information:  
❖ Common name of the product  shall be , ‘instant noodles’ . 
❖ Declaration of nutrients shall be in accordance with KS EAS 803.  
9.2 Health and nutrition claims where used shall be in accordance with KS EAS 804 and KS EAS 805.  
10   Sampling  
KS ISO 24333: –Cereals and Cereal products - Sampling  
  
© KEBS 2023– All rights reserved   
 ANNEXES  
10.2 Determination of moisture content  
 
10.2.1 Apparatus  
a) Aluminum dish: diameter ≥55mm, height ≥ 15mm, and with inverted tight -fitting lid.  
b) Air-oven: with control accuracy ±1 °C.  
c) Air-tight desiccator: silica gel heated at 150 °C is satisfactory drying agent.  
 
10.2.2 Preparation of Test Sample  
Remove instant noodles from package and leave garnishing and seasoning in package. Transfer the noodles to plastic bag 
to prevent moisture change, and then break these into small fragments with hands or wooden hammer. Select broken 
noodles in the size range of 2.36 mm to 1.7 mm by using two sieves with 2.36 mm and 1.7 mm openings (mesh size 12 -8) 
and mix well. Use these noodles for test sampl e. If noodles are too thin to screen with sieves, cut them into 1 to 2 cm 
lengths, mix well, and use these cut noodles for test sample.  
10.2.3 Determination  
10.2.3.1 Fried Noodles  
In cooled and weighed dish (with lid), previously heated to 105°C, weigh ca 2 g well -mixed test portion to 1mg. Uncover test 
portion and dry dish, lid, and contents 2 h in oven provided with opening for ventilation and maintained at 105°C. (The 2 h 
drying period begins when oven temperature is actually 105 °C.) After drying period, cover dish while still in oven, transfer 
to desiccator, and weigh to 1 mg soon after reaching room temperature. Report loss in weight as moisture (indirect method).  
 
10.2.3.2  Non-fried Noodles  
For non -fried noodles, follow the directions for fried noodles, but dry test portion for 4 h.  
 
10.2.3.3  Calculation  
Calculate using the following equation:  
Moisture (%) = {(g test portion before drying – g test portion after drying) / g  test portion before  
drying} ×100  
 
10.3 Extraction of oil from instant noodles  
 
10.3.1 Apparatus  
a) Rotary evaporator  
b) Water bath  
  
ii © KEBS 2023  – All rights reserved  
 10.3.2 Preparation of Test Sample  
Remove instant noodles from package and leave garnishing and seasoning in package. Trans fer the noodles to plastic bag 
to prevent moisture change, and then break these into small fragments with hands or wooden hammer. Select broken 
noodles in the size range of 2.36 mm to 1.7 mm by using two sieves with 2.36 mm and 1.7 mm openings and mix well . Use 
these noodles for the test sample.  
 If the noodles are too thin to screen with sieves, cut them into 1 to 2 cm lengths, mix well, and use these cut noodles for 
the test sample.  
 
10.3.3 Extraction  
Weigh 25 g test portion into 200 mL Erlenmeyer flask . Add 100 mL petroleum ether to the flask after replacing air in flask 
by N2 gas. Stopper flask and leave for 2 hours. Decant supernatant through filter paper into separating funnel. Add 50 mL 
petroleum ether to residue and filtrate supernatant through fil ter paper into the separating funnel. Add 75 mL water to the 
separating funnel and shake well. Allow layers to separate and drain the lower aqueous layer. Add water, shake, and remove 
aqueous layer again as done previously. Decant the petroleum ether layer  after dehydration with Na2SO4 into pear -shaped 
flask. Evaporate petroleum ether in the flask on rotary evaporator at not over 40°C. Spray N2 gas on extract in the flask to 
remove all petroleum ether.  
  
10.4 Determination of acid value  
10.4.1 Definition and Principle  
Acid value of oil from fried instant noodles = mg KOH required to neutralize 1 g oil. Oil extracted  
from noodle is dissolved in alcohol -ether mixture and titrated with alcoholic KOH standard solution.  
10.4.2 Apparatus  
Air-tight desiccator: silica gel heated at 150°C is satisfactory drying agent.  
10.4.3 Reagents  
a)      Alcoholic potassium hydroxide s tandard solution: 0.05 mol/L. Dissolve 3.5 g potassium  
hydroxide in equal volume of water (CO2 -free) and add ethanol (95%) to 1 L. After mixing, let  
solution stand for several days keeping the solution CO2 -free. Use supernatant after standardization . 
 
Standardization:  
 
      Weigh required quantity of amidosulfuric acid (certified reference material for volumetric  
analysis) and place it into desiccator (<2.0 kPa) for 48 hours. Next, accurately weigh 1 to 1.25g  
(recording the weight to 0.1mg), dissolve i n water (CO2 -free), and dilute to 250 mL. Put 25 mL   
© KEBS 2023  – All rights reserved  iii 
  solution into Erlenmeyer flask, add 2 to 3 drops of bromothymol blue indicator and titrate with  
0.05 mol/L alcoholic potassium hydroxide solution until colour of solution change to faint blue.  
  
Calcula tion:  
 a) Factor  of molarity = (g amidosulfuric acid × purity × 25) / 1.2136 / mL KOH  
b)  Alcohol -ether mixture: equal volumes ethanol (99.5%) and ether.  
c)   Phenolphthalein solution: 1% in alcohol.  
 
10.4.4 Titration  
Before sampling, liquefy extracted oil using water bath. Weigh 1 to 2 g liquefied test portion into Erlenmeyer flask. Add 80 
mL alcohol -ether mixture and a few drops of phenolphthalein solution. Titrate with 0.05 mol/L alcoholic KOH until faint pink 
colour  appears and retain for more than 30 s. Perform blank test using only alcohol -ether mixture and phenolphthalein 
solution.  
 
10.4.5 Calculation  
Calculate using following equation:  
Acid value [mg/g] = (mL test portion – mL blank) × factor of molarity × 2.806 / g test portion  
 
10.5   Determination of aflatoxin  
In accordance with KS ISO 16050