TBS/ AFDC 19(287) CD 3 
 
 
 
 
DRAFT TANZANIA STANDARD  
 Coated Peanut s – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                           TANZANIA BUREAU OF STANDARDS  
 
                                                                                                                               TBS/ AFDC 19(287) CD 3 
0 Foreword  
 
Coated peanuts are made from edible nuts of genus hypogaea  L, commonly known as groundnuts. 
Coated peanuts are crunchy and have a very different flavour from what may have peanuts in their 
natural state. The coated peanuts are also much larger and have a rough surface characteristic .  
 
This Tanzania standard lays down specification s aiming at ensuring the safety and quality of coated 
peanuts  produced or traded in the country for human consumption.  
 
In preparation of this Tanzania standard considerable help was derived from:  
TZS 740:2018/EAS 888:2018 Raw and roasted groundnuts -  Specification published by East African 
Community.  
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the 
final value observed or calculated is to be rounded off, it shall be done in accordance with TZS 4.  
1 Scope  
 
This Tanzania Standard specifies requirements , methods of sampling and test for coated peanuts  
intended  for direct  human consumption . 
 
2 Normative r eferences  
The following documents are 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 document (in cluding any amendments) 
applies;  
 
CODEX STAN 192, General standard for food a dditive  
CODEX STAN 193 , General Standard for Contaminants and Toxins in Food and Feed  
TZS 4, Rounding off numerical values  
TZS 109, Food  processing units – Code of hygiene – General  
TZS 122, Microbiology of food and feeding Stuffs  – Horizontal method for t he detection of Salmonella 
spp 
TZS 131, Microbiology – General guidance for enumeration of yeast and moulds – Colony count 
technique at 25 ºC  
TZS 439, Wheat flour – Specification   
 
TZS 538, Packaging and labeling of foods  
TZS 731,  Microbiology of food and feeding Stuffs -Horizontal method for the detection and 
enumeration of presumptive Escherichia Coli –  Most Probable Number Technique  
TZS 740,  Raw and roasted groundnuts  -Specification  
TZS 742, O leaginous seeds – Sampling   
TZS 799, Foodstuffs – Determinatio n of aflatoxin B1, and the total content of aflatoxins  B1, B2, G1 
and G2 in cereals, nuts and derived products – High-performance liquid chromatographic method  
TZS 1314 – 2, Oilseeds – Determination of moisture and volatile matter content  
TZS 1314  – 4, Oilseeds – Determination of acidity of oils  
                                                                                                                                TBS/ AFDC 19(287) CD 3 
TZS 2426 -2, Microbiology of food 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  
 
TZS 2624,  Oilseeds Residues - Determination of total ash  
3 Terms and d efinitions   
 
For the purposes of this document, the following terms and definitions shall apply ; 
3.1 peanut   
groundnut/peanut either in the pod or in the form of kernels which are obtaine d from varieties of the 
species Arachis hypogaea L.  
 
3.2 coated peanuts  
peanuts which have been subjected to coat ing  
 
3.3 seasoning  
any ingredient added to food to enhance its flavour and taste  
 
4.0 Requirements  
4.1 General requirements  
4.1.1  Coated pean uts shall;  
a) be whole  and dry product which has been subjected to coat  
b) have a good organoleptic characteristic  (flavour and odour ) of well coated peanut with no 
evidence of musty, rancid or other undesirable tastes or odours.  
c) be free from living and dead  insects,  insect fragments , mites, moulds , excrement and rodent 
contamination or any other substance which are injurious to health  
4.1.2  Ingredients  
4.1.2.1 Essential ingredient  
Peanuts  used shall comply with TZS 740 
4.1.2.2 Optional ingredient  
 
In addition to  essential ingredients, optional ingredients may be added but not limited to the  
following at levels of good manufacturing practice unless otherwise specified:  
a) edible salt (sodium  chloride) complying with TZS 132  
b) sugar  complying with  relevant Tanzania Stan dard 
c) Wheat flour complying with TZS  439  
d) Edible oils complying with relevant Tanzania Standard  
e) seasonings comply ing with the relevant Tanzania standards  
 
4.2 Specific requirements  
Coated peanut  shall comply with requirements given in Table 1 when tested i n accordance with the 
methods specified therein ; 
 
 
 
                                                                                                                                TBS/ AFDC 19(287) CD 3 
Table 1 -Specific requirements for coated peanut s 
S/n Characteristic  
 Requirement  Test method  
 
 
i Moisture content, %, m/m, max.  
 2.0  
 TZS 1314  – 2 
ii Acid value, mg KOH/g , max  
 4.0 TZS 1314 – 4  
iii Total ash, % m/m on dry weight basis, 
max.  2.0 TZS 2624  
 
5 Food additives  
Food additives used in coated peanuts shall comply with Codex Stan 192. 
 
6 Contaminants  
 
6.1 Heavy Metal contaminants  
Coated peanut s shall comply with those maximum heavy metal co ntaminan ts stipulated in Codex 
Stan 193  
 
6.2 Pesticide residues  
Coated peanut s shall comply with those maximum residue limits established by the Codex 
Alimentarius Commission for this commodity.  
 
6.3 Aflatoxin  
Total Aflatoxin shall not exceed 10 μg/kg while aflatoxin B1 shall not exceed 5 μg/kg when tested in 
accordance with TZS 799 . 
7 Hygiene  
 
7.1 Coated peanut s shall be produced, processed, handled and stored in accordance with TZS 
109. 
7.2 Coated peanut s shall comply with the microbiological limits given in T able 2  when tested in 
accordance with the methods specified therein  and free from any other pathogenic microoganism  
Table 2 ― Microbiological limits for coated peanut  
S/N Microorganism  Maximum limit  Test m ethod  
i Salmonella per 25 g  absent  
         TZS 122  
ii E. coli MPN/g  absent           TZS 731  
iii Yeast and moulds,  cfu/g,  max  102          TZS 2624  
 
8 Sampling and methods of test  
8.1 Sampling  
 
Sampling of coated peanuts  shall be done in accordance wi th TZS 742.  
 
8.2 Methods of test  
Coated peanuts  shall be tested in accordance with the methods specified in this standard.                                                                                                                                 TBS/ AFDC 19(287) CD 3 
9 Packing, Marking and labelling  
9.1 Packing  
Coated Peanut s shall be packed in containers made from food grade packaging material an d sealed 
in a manner that will safeguard the hygienic, nutritional and organoleptic properties of the product . 
9.2 Marking and labelling  
 
9.2.1  The product shall be marked and labelled in accordance with TZS 538 . In addition,  each 
container/packet of produ ct shall be legibly and indelibly marked with the following information :  
 
 
a) Name of the product  as ‘Coated peanut s’;  
b) Trade name or brand, if any;  
c) Name, address of the manufacturer  and/or packer;  
d) Batch or code number;  
e) Date of manufactur ing; 
f) Expiry date;  
g) Net weight;  
h) Country of origin;  
i) Storage conditions  
j) List of ingredients in descending order, including the specific name of additives  
k) Language on th e label shall be in Kiswahili and/or English. A second language may be used 
depending on the designated marke t. 
l) Disposal of used packages  
9.2.2  The containers shall also be marked with TBS Standards Mark of Quality.  
NOTE - The TBS Standards Mark of Quality shall be used by the manufacturers only under license 
from TBS. Particulars of conditions under which the licenses are granted, shall be obtained from 
TBS.