PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDARD  
  DUS DEAS 1040 
First  Edition  
2021-mm-dd 
 
 Reference number  
DUS DEAS 1040 : 2021  
 
© UNBS 2021  
   
Cassava pellets — Specification  
 
 PUBLIC REVIEW DRAFTDUS DEAS 1040 : 2021  
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 PUBLIC REVIEW DRAFTDUS DEAS 1040 : 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 
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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 1040 :2021 , Cassava pellets — Specificat ion, is identical with and is 
being  reproduce d from a Draft  East African  Standard, DEAS 1040 :2021 , Cassava pellets — 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 1040:2021    
ICS 67.230  
 
 
 
 
 
 
 
 
 
 
DRAFT EAST AFRICAN STANDARD   
 
 
 
 
Cassava pellets — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 EAST AFRICAN COMMUNITY   PUBLIC REVIEW DRAFT 
 
 
 
 
 
 
 
 
 
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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 
standardization, q uality 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 enviro nment 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 throu gh 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 “Withi n 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 similar  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 implementing.  
 
© East African Community yyyy — All rights reserved* 
East African Community   
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Tanzania   
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* 2019 EAC — All rights of exploitation in any form and by any means reserved worldwide for EAC Partner 
States’ NSBs.  
 
© EAC 2021  – All rights reserved  
 ii 
 
 
 
 
 
 PUBLIC REVIEW DRAFT 
 
 
 
DEAS 1040:2021  
 
 
Cassava pellets — Specification  
 
 
1 Scope  
 
This draft East African Standard specifies the requirements, sampling and test methods for cassava 
pellets obtained from ( Manihot esculenta   Cruntz)  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) ap plies.  
 
EAS 38, General standard for the labelling of pre -packaged foods  
EAS 39, Code of practice for hygiene in the food and drink manufacturing industry  
 
CODEX STAN 192 , General standard for food additives  
 
EAS 738 Fresh sweet cassava  ─ Specification  
 
ISO 5809, Starches and derived products  ─ Determination of sulphated ash  
 
ISO 7251 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection and  
enumeration of presumptive Escherichia coli — Most probable number technique  
 
AOAC 943.02 -1943, PH of flour. Potentiometric method  
 
AOAC 942.15 Acidity (Titratable) of Fruit Products  
 
EAS 900, Cereals and Pulses - Sampling  
 
EAS 901, Cereals and Pulses – Test Methods  
 
CODEX STAN 193 , Codex general standard for contaminants and toxins in food and feed  
 
ISO 5498 , Agricultural food products — Determination of crude fibre content — General method  
 
ISO 6579 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the detection 
of Salmonella spp.  
ISO 10520, Native starch — Dete rmination of starch content — Ewers polarimetric method  
  
 
3 Terms and definitions  
 
For the purpose of this standard, the following term and definition shall apply.  
 
3.1  
cassava pellets  
Dried and hardened cylindrical particulate material produced through chipping/ grating, drying, milling and 
palletization  into a uniform appearance and texture . 
  
3.2  
foreign matter  
inorganic matter such as sand, glass, metal, stones, clay and mud and organic matter such as chaff, straw, 
weed seeds and insects or insects fragments, rodent hairs  
 
 
4 Requirements  
 
4.1 General requirements  PUBLIC REVIEW DRAFT 
 
4.1.1 Cassava pellets  shall be processed from f resh matured sweet cassava roots or  bitter cassava roots 
conforming to EAS 738.  
 
4.1.2 Optional Ingredients that may be used in the cassava pellet processing include cassava leaves, protein 
sources of animal or plant origin, vitamins and minerals . 
 
4.1.3 Cassava pellets shall be  
 
a) uniform colour characteristic of the source of the raw material.  
b) free from objectionable odour with no sign of deterioration after 90 days of storage  
c) tasteless, and  
d) free from foreign matter   
 
4.2 Specific requirements  
 
4.2.1 C assav a pellets shall conform to the compositional quality requirements shown in Table 1.  
 
Table 1 — Compositional Quality requirements   
Analytical characteristic  Requirement  Method of test  
   
Total acidity, %, by mass, max.  1.0 AOAC 942.15  
   
pH 5 - 7 AOAC 943.02  
   
Cyanide content, mg/kg, max.  10 EAS 744  
   
Starch content, %, by mass, min.  60 ISO 10520  
   
Moisture, % by mass, max  9.0 EAS 901 
   
Fibre, % by mass on dry weight basis,  2.0   ISO 5498  
max.    
   
Sulphated ash, % by mass, max.  0.6 ISO 5809  
   
 
5 Food Additives  
Food additives may be used in the preparation of composite flour in accordance with Codex Stan 192.  
 
6 Contaminants  
 
6.1 Pesticide residues  
 
Cassava pellets  shall conform to maximum residue limits for pesticide residues established by the Codex 
Alimentarius Commission . 
 
6.2 Other contaminants  
 
Cassava pellets  shall comply with the maximum levels of the Codex General Standard for Contaminants and 
Toxins i n Food and Feed (CODEX STAN 193 ). 
 
 
7 Hygiene  
 
Cassava pellets shall be prepared and handled in a hygienic manner in accordance  
 with EAS 39 and shall conform to microbiological limits specified in Table 2  
 
 
 
 
 PUBLIC REVIEW DRAFT 
Table 2 — Microbiological limits for cassava pellets   
Micro -organisms  Maximum limit  Method s of Test  
   
Total aerobic count, CFU/g, max.  104 ISO 4833 -1 
   
Escherichia coli , MPN/g  Absent  ISO 7251  
   
   
Salmonella  spp per 25g   Absent  ISO 6579  
   
Yeast and mould, CFU/g, max.  103 ISO 21527 -1 
   
 
 
 
8 Packaging  
 
Cassava pellets  shall be packaged in food grade materials, which is hermetically sealed to safeguard 
the hygienic, nutritional, and organoleptic qualities of the product.  
 
 
9. Labelling  
 
In addition to the requirements of EAS 38; the following labeling requirements shall apply and shall be 
legibly and indelibly marked  
 
a) the common name of the food to be declared on the label shall be cassava pellets';  
 
b) the net  contents by weight in metric units; 
 
c) the name and  physical address of the manufacturer / distributor;  
 
d) the country of origin ;  
 
e) lot identification;  
 
f) date of manufacture and best before date  
 
g) the statement `Human Food' shall appear on the package.  
 
h) storage conditions as ‘store in a cool dry place away from contaminants’  
 
i) instructions on disposal of used package.  
 
 
10 Method of sampling and analysis  
 
Sampling shall be done in accordance with EAS 900 .