Textured s oya protein products  – 
Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE: This is a draft Malawi standard  and it shall neither be used nor regarded as a Malawi 
standard  
 
__________________  
 Published by  
MALAWI STANDARDS BOARD  ICS 67.060         DMS 1236 : 2022  
  Second edition  
 
 
 
 
 
 
 
DRAFT MALAWI STANDARD  ICS 6 7.060                DMS 1236 :2022
            Second edition  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Textured s oya protein products  – 
Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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 i TABLE OF CONTENTS  
 
Contents                              Page  
 
Foreword  ………………………………………………………………………………………… ………… ……..    i 
 
Scope  …………………………………………………………………………………………... ................   …..  1 
 
Normative reference  …………………………………………………………………………… ………… ……..  1 
 
Definitions  ………………………………………………………………………………………… ………… ……  2 
 
Essential composition and quality r equirements  ………………………………………………………… ……  2 
 
Hygiene… …………………………………………………………………………………………………… ……..  3 
 
Food additives…………………… …………………………………………………………………………… …..       3 
 
Contaminants ……………………………………………………………………………………… ………… ……       3 
 
Packaging and labelling   ………………………………………………………………………… ………… …….      4 
 
Sampling and m ethods of test   ………………………………………………………………… ………… …….       4 
 
Annex A:  Sampling procedure for soya protein products....  ………………………………………… ………       5 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 ii FOREWORD  
 
This draft Malawi  standard  has been prepared by MBS/TC 16, Technical Committee on  Cereals, pulses, 
legumes and their prod ucts, to provide requirements for textured soya protein products . It is the first revision 
of MS 1236, Textured soya protein products.  
 
In preparing this standard  reference was made to the following standard:  
 
East African Community  standard , EAC 80 2:2014, Textured s oya protein products  – Specification . 
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This Malawi standard was prepared by the Technical Committee MBS/TC 16, Cereals, pulses, legumes and 
their products , and the fo llowing organizations were  consulted :  
 
Agricultural Development and Marketing Corporation ; 
Agricultural Commodity Exchange ; 
Auction Holdings Limited Commodity Exchange ; 
Consumer Association of Malawi;  
Export Trading Limited ; 
Grain Traders and Processors A ssociation;  
Lilongwe University of Agriculture and Natural Resources;  
Malawi Bureau of Standards;  
Ministry of Agr iculture – Bvumbwe Agricultural Research Station , 
Ministry of Health – Department of Nutrition , HIV and AIDS ;  
Ministry of Industry and Trade;  
National Smallholders Farmers Association of Malawi ; 
Rab Processors Limited ; 
Trademark East Africa; and  
 
University of Malawi.  
 
NOTICE  
 
This standard shall be reviewed  every 5 years or earlier when it is necessary , in order to keep abreast of 
progress. Com ments are welcome and shall be considered when the standard is being revi ewed . 
 1      DMS 1236 :2022  
DRAFT MALAWI STANDARD  
 
Textured s oya protein products  – Specification  
 
1 SCOPE  
 
This draft Malawi standard  specifies requirements and methods of sampling a nd test for textured soya 
protein products intended for human consumption .  
 
 
2 NORMATIVE REFERENCE S 
 
The following standards contain provisions, which through reference in this text, constitute pro visions of this 
Malawi standard.  All standards are subject  to revision  and, since any reference to a standard is deemed to 
be a reference to the latest edition of that standard, parties to agreements based on this standard  are 
encouraged to take steps to ensure the use of the most recent edition of the standard i ndicated below. 
Information on current valid national and international standards can be obtained from the Malawi Bureau of 
Standards.  
 
MS 19 : Labelling of prepacked foods  – General standard ; 
 
MS 21: Food and food processing unit s – Code of hygienic condit ions; 
 
MS 144 : Agricultural food products – Determination of crude fibre content – General method ; 
 
MS 188 : Edible salt – Specification;  
 
MS 237: General standard for food additives ;  
 
MS 302 : Contaminants and toxins in foods – General standard ; 
 
MS 559: Soya protein products – Specification ; 
 
ISO 2171 : Cereals, pulses and by -products – Determination of ash yield by incineration ; 
 
ISO 6579 : Microbiology of food and animal feeding stuffs – Horizontal method for the detection of Salmonella 
spp;  
 
ISO 7251 : Microbiology of food and animal feeding  stuffs – Horizontal method for the detection and 
enumeration o f presumptive Escherichia coli – Most probable number technique ; 
 
ISO 11085: Cereals, cereals -based produ cts and animal feeding stuffs – Determination of cr ude fat and total 
fat content by the Randall extraction method ;  
 
ISO 16050:  Foodstuffs – Determination of A flatoxi n B1, and the total content of A flatoxins B1, B2, G1 and G2 
in cereals, nuts and derived products – High-performance liquid chromatographic m ethod ;  
 
ISO 20483 : Cereals and pulses – Determination of the nitrogen content and calculation of the crude protein 
content – Kjeldahl method ; 
 
ISO 21527 -2: Microbiology of food and animal feedstuffs – Horizontal method for the enumeration of yeasts 
and mo ulds – Part 2: Colony count technique in products with water acti vity less than or equal to 0.95; and 
 
ISO 24557:  Pulses – Determination of moisture content – Air oven .  
 
 
 
  
 2 3 TERMS AND DEFINITIONS  
 
For the purpose of this standard , the following terms and  definitions shall apply:  
 
3.1  
soybean Glycine max (L) Merr  
whole mature dry bean   
 
3.2  
Soya P rotein  Product (SPP)  
foods produced by removing or decreasing certain major non -protein constituents (water, oil, carbohydrates) 
from soya beans or edible ful l fat soya flour in a manner that achieves high protein products with different 
protein content  
 
3.3 
textured soya protein products  
food made from soya protein flour/defatted soya flour, soya concentrate or isolate through an ex trusion 
process form ing tex tured chunks or granules  
 
 
4 ESSENTIAL COMPOSITION AND QUALITY REQUIREMENTS  
 
4.1 Raw materials  
 
The foll owing materials complying with MS 559 shall be used either singly or in combination:  
 
4.1.1  Defatted soya protein  or soya protein flour; or  
 
4.1.2  Soya protein concentr ate; or  
 
4.1.3  Soya protein isolate . 
 
4.2 Optional ingredients  
 
Textured soya protein products may contain among others the following ingredients:  
  
4.2.1  Edible salt complying with MS 188;  
 
4.2.2  Carbohydrates, including sugars;  
 
4.2.3  Edible oils;  
 
4.2.4  Minerals and vitamins;  
 
4.2.5  Herbs  and spices; and  
  
4.2.6  Other protein products.  
 
4.3 General r equirements  
 
4.3.1 Textured soya protein products shall have a taste and o dour characteristic of product ; 
 
4.3.2  Textured soya protein products sha ll be free from rancidity and mu stiness; and  
 
4.3.3  They shall be f ree from foreign matter.  
 
4.4 Specific quality requirements  
 
Textured s oya protein products shall conform to the quality requirements specified in Table 1 .  
 
 
 
Table 1 – Quality r equirements for textured soya protein products   
 3  
1 2 3 4 
S/N Characteristic  Requirements  Test method s 
1 Moisture content , % m/m, max  10.0 ISO 24557  
2 Protein (N x 6.25 on dry basis) % m/m , min  40 ISO 20483  
3 Soya oil (fats on dry basis) % m/m, max  5 ISO 11085  
4 Total ash % m/m, max  8.0 ISO 2171  
5 Crude fibre % m/m, max  6.0 MS 144 
 
4.5 Microbiological limits  
 
Textured s oya protein products shall comply with microbiological limits given in Table 2. 
 
Table 2 – Microbiological limits for soya protein products  
 
1 2 3 4 
S/No  Microorganism  Maximum limit  Method of test  
1 E.coli , MPN/g Absent  ISO 7251  
2 Salmonella spp . per 25 g  Absent   ISO 6579  
3 Yeast and moulds, cfu/g  103 ISO 21527 -2 
 
 
5 HYGIENE  
 
The processing of textured soya protein products shall  be done in premises built and maintained under 
hygienic conditions as prescribe d in MS 21.  
 
 
6 FOOD ADDITIVES  
 
Only those food additives listed in MS 237 under this product shall be used and only within the limits 
specified.  
 
 
7 CONTAMINANTS  
 
7.1 Heavy metals  
 
Products covered by this standard  shall comply with the maximum limits  of heavy metals  specified in               
MS 302.  
 
7.2 Pesticides residues  
 
Textured soya protein products  shall comply with the maximum pesticides residues  limits established by the 
Codex Alimentarius Commission.  
 
7.3 Aflatoxins  
 
The maximum content of a flatoxins in textured soya protein products , when determined in accordance with 
ISO 16050 , shall not exceed 5 ppb ( µg/kg) for aflatoxin B 1 and 10 ppb for total aflatoxins . 
 
 
8 PACK AGING  AND LABEL LING 
 
8.1 Packaging  
 
8.1.1 Textured soya protein products shall be pac ked in containers which will safeguard the hygienic, 
nutritional, technological and organol eptic qualities of the products .  
 
8.1.2 The fill of each package shall co mply with the Metrology  Act of Malawi .  
 4  
8.1.3 Each package shall be securely sealed .  
 
8.2 Labe lling 
 
In addition to the provisions prescribed in MS 19, the following shall appear in legible and indelible marking 
on each package and on each outer container : 
 
8.2.1 The name of the product shall be “ Textured soya protein product ”. 
8.2.2 Brand name /trade name;  
8.2.3 Declaration of protein content;  
8.2.4 The name and physical address of the manufacturer;  
8.2.5 Lot identification/ batch/code number ;  
8.2.6 Net weight in metric units;  
8.2.7 List of ingredients in descending order ;  
8.2.8 Expiry date ;  
8.2.9 Date of manufacture;  
8.2.10  Country of origin; and 
8.2.11  Storage conditions . 
 
9     SAMPLING AND METHOD OF TESTS  
 
9.1 The method of drawing a representative sample and the criteria for conformit y shall be done as 
outlined in Annex A.  
 
9.2     Textured s oya p rotein products  shall be tested in accordance with Table 1  and Table 2 . 
  
 5 ANNEX A  
(Normative)  
 
SAMPLING FOR TEXTURED SOYA PROTEIN PRODUCTS  
 
A.1 General requirements for sampling  
 
A.1.1 Sampling shall be done by a person agreed to between the purchaser and the packer and in the 
presence of the purchaser (or his representative) and the packer (or his representative).  
 
A.1.2 Samples shall be stored in such a manner that the temperature of the material does not vary unduly 
from the normal temperature.  
 
A.1.3 Sampling equipment shall be clean and dry when used.  
 
A.1.4 Precaution shall be taken to protect samples and containers from adventitious contamination.  
 
A.1.5 Samples shall be collected in a protected place not exposed to damp air, dust or soot.  
 
A.1.6 The samples shall be placed in clean containers odourless and dry containers. The sample 
containers shall be of such a size that they are almost completely filled by the sample.  
 
A.1.7  Each container shall be sealed air tight after filling and marked with ful l details of sampling, batch or 
code number, name of manufacturer and other important particulars of the consignment.  
 
A.2 Scale of sampling  
 
A.2.1 Lot. In any consignments all the packets containing textured soya protein products  of the same size 
and from  the same batch shall be grouped together to constitute a lot.  
 
A.2.2 The number of packets to be selected from the lot for testing shall depend upon the size of the lot 
and shall be in accordance with Table A.1. 
 
Table A.1 : Number of containers  to be sele cted for sampling  
 
1 2 
No. of packets in the lot  No. of packets to be selected  
Up to 50 3 
51 to 150 5 
151 to 500  8 
501 to 3000  13 
3001 and above  20 
 
 
A.2.3 The packages to be selected for sampling shall be chosen at random from the lot  
 
A.3 Test fo r conformity  
 
A.3.1 The selected packages shall be opened and sampled under sterile conditions for microbiological 
tests . 
 
A.3.2 Each of the selected opened packages shall be examined separately for appearance and other 
general requirements stipulated in c lause 4.3. 
 
A.3.3 The contents of the selected and opened packages shall then be mixed to obtain a composite 
sample to be tested for other tests.  
 
A.4 Criteria for conformity  
 
The lot shall be declared conforming if all the tested parameters conform to th e requ irements specified in this 
standard .  
ICS 67.060         DMS 1236 :2022  
Second e dition  
 
 
 
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS              CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegi s 
of the Ministry of Trade and Industry.  Set up 
in 1972 by the Malawi Bureau of Standards 
Act (Cap: 51:02), the Bureau is a parastatal 
body whose activities aim at formulating and 
promoting the general adoption of standards 
relating to structures, commodi ties, materials, 
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Under this scheme, manufacturers who 
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standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliabil ity.