DEAS 72: 202 3 
ICS 67.060  
 
© EAC 202 3                                                                                                                          Fourth  Edition 202 3 
 DRAFT EAST AFRICAN STANDARD  
Processed cereal -based foods for older  infants and young children — 
Specification  
EAST AFRICAN COMMUNITY  DEAS 72: 202 3  
ii © EAC 202 3 – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC.  
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2021 — All rights reserved  
East African Community   
P.O. Box 1 096 
Arusha  
Tanzania  
Tel: + 255 27 2162100  
Fax: + 255 27 2162190  
E-mail: eac@eachq.org  
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be prosecuted.  
 DEAS 72: 202 3 
© EAC 202 3 – All rights reserved  iii 
 Foreword  
Develo pment of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are en countered when goods and services are exchanged 
within the Community will be removed.  
The Community has established an East African Standards Committee (EASC) mandated to develop and 
issue East African Standards (EAS).  The Committee is composed of represe ntatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations in the community.  
East African Standards are developed through Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received ar e discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards.  
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 .  
The committee responsible for this document is Technical Committee EASC/TC 018, Nutrition and foods for 
special dieta ry uses . 
This fourth  edition cancels and replaces the third edition (EAS 72: 20 21), which has been technically revised.  
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  
 DEAS 72: 202 3 
© EAC 202 3 – All rights reserved  
 Processed cereal -based foods for older infants and young children —
Specification  
1 Scope  
This Draft East African Standard specifies requirements, sampling and test methods for processed cereal -
based foods intended for feeding older infants and young children as a complementary food and as part of 
diversified diet.  
The standard excludes both fortified and unfortified composite flours  as covered in EAS 1024,  EAS 782  and 
EAS 741 . 
2 Normative referen ces  
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 refe renced document (including any amendments) applies.  
AOAC 942.05, Ash of animal feed   
AOAC 983.23 , Simplified gravimetric determination of total fat in food composites after chloroform -methanol 
extraction  
AOAC 986.18, Determination of Deoxynivalenol in whea t  — Gas chromatographic method  
AOAC 995.13, Carbohydrate in Coffee: AOAC Method 995.13 vs a New Fast Ion Chromatography Method  
AOAC 2000.17, Determination of Trace Glucose and Fructose  
AOAC 2001.06, Total fumonisins in corn. Competitive direct enzyme -linked immunosorbent assay  
AOAC 2015.002 , Standard Method Performance Requirements SM (SMPRs) for Total Vitamin B1 (Thiamin) in 
Infant and Adult/ Pediatric Nutritional Formula  
CODEX STAN 192, General standard for food additives  
CODEX STAN 234, Recommended meth ods of analysis and sampling  
EAS 38, Labelling of pre -packaged foods — General requirements  
EAS 39, Hygiene in  the food and drink manufacturing industry ― Code of practice  
EAS 744, Cassava and cassava products ― Determination of total cyanogens ― Enzymatic assay method  
EAS 900, Cereals and pulses ― Sampling  
ISO 711, Cereals and cereal products ― Determination of m oisture content (Basic reference method)  
ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colony -count technique  
ISO 5506, Soya bean products — Determination of urease activity   
© EAC 202 3 – All rights reserved  3 
 ISO 5985 , Animal  feeding stuffs — Determination of ash insoluble in hydrochloric acid  
ISO 6561 -1, Fruits, vegetables and derived products — Determination of cadmium content — Part 1: Method 
using graphite furnace atomic absorption spectrometry  Fruits, vegetables and deriv ed products — 
Determination of cadmium content — Part 1: Method using graphite furnace atomic absorption spectrometry  
ISO 6561 -2, Fruits, vegetables and derived products — Determination of cadmium content — Part 2: Method 
using flame atomic absorption spec trometry  
ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.  
ISO 6633, Fruits, vegetables and derived products — Determination of lead content — Flameless atomic 
absorption spectrometric method  
ISO 6869, Animal feeding stuffs — Determination of the contents of calcium, copper, iron, magnesium, 
manganese, potassium, sodium and zinc — Method using atomic absorption spectrometry  
ISO 8968 -2, Milk ― Dete rmination of nitrogen content ― Part 2: Block -digestion method (Macro method)  
ISO 9648, Sorghum — Determination of tannin content  
ISO 14902, Animal feeding stuffs — Determination of trypsin inhibitor activity of soya products  
ISO 16050, Foodstuffs — Determ ination 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  
ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the en umeration of 
beta-glucuronidase -positive Escherichia coli — Part 2: Colony -count technique at 44 degrees C using 5 -
bromo -4-chloro -3-indolyl beta -D-glucuronide  
ISO/TS 17919, Microbiology of the food chain — Polymerase chain reaction (PCR) for the detection of food -
borne pathogens — Detection of botulinum type A, B, E and F neurotoxin -producing clostridia  
ISO 20633 , Infant formula and adult nutritionals — Determination of vitamin E and vitamin A by normal phase 
high performance liquid chromatography  
ISO 20636 , Infant formula and adult nutritionals — Determination of vitamin D by liquid chromatography -mass 
spectrometry  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological data bases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
older infant  
person from the age of six months and not more than 12 months  
3.2  
young children  
person from the age of mor e than 12 months up to 36 months   
4 © EAC 202 3 – All rights reserved  
 3.3 
complementary food  
food other than breast milk or infant formula whether manufactured or locally prepared and fed to older infants 
and young children in addition to breast milk or to infant formula when either becomes i nsufficient to satisfy 
their nutritional requirements  
3.4 
extraneous matter  
organic matter originating from food plants and/or their products other than the designated product  
3.5 
foreign matter  
organic and inorganic materials (such as sand, soil, glass) o ther than extraneous matter in the designated 
product.  
3.6 
Cereal based foods;  
food product prepared primarily from milled cereals such as wheat, rice, barley, oats, rye, maize, millet, finger  
millet, bulrush millet sorghum and buckwheat which should cons titute at least 25 % of the final mixture on dry 
weight basis’  
 
3.7 
processed cereal based foods’  
food product prepared primarily from one or more milled cereals  
 
4 Product categories  
The products are distinguished in four categories:  
a) cereals which are or have to be prepared for consumption with milk or other suitable liquids;  
b) cereals with an added high protein food which are or have to be prepared for consumption with water 
or other suitable protein -free liquid  ( e.g coconut water and liquids from other fo od products) ; 
c) pasta which are to be used after cooking in boiling water or other suitable liquids; and  
d) rusks  and biscuits which are to be used either directly or, after pulverization, with the addition of water, 
milk or other suitable liquids ; 
5 Requiremen ts 
5.1 Raw materials  
Processed cereal -based foods for older infants and young children shall be prepared primarily from one or 
more milled cereal products, such as wheat, rice, barley, oats, rye, maize, millet, finger millet, bulrush millet 
sorghum and buc kwheat  complying with the relevant East African Standards which shall constitute not less 
than 25 % of the final mixture on dry weights basis.  
5.2 Optional ingredients  
Optional ingredients for preparing processed cereal based foods for older infants and y oung children shall 
comply with the relevant East African Standards. They may include  the following :  
© EAC 202 3 – All rights reserved  5 
 a) protein concentrates and other high protein ingredients suitable for consumption by infants and young 
children. Essential amino acids may be added to impro ve protein quality, in which case only natural 
forms may be used;  
b) salt (sodium chloride);  
c) milk and milk products;  
d) eggs;  
e) meat;  
f) fats and oils;  
g) fruits and vegetables;  
h) sugars (only nutritive carbohydrate sweeteners);  
i) malt;  
j) products containing honey or maple sy rup;  
k) cocoa (only in products to be consumed after nine months of age, and at a maximum level of 5 % m/m 
on a dry basis);  
l) roots and tubers;  
m) starches, including enzyme -modified starches and starches treated by physical means;  
n) legumes and pulses;  
o) nuts and oi lseeds;  
p) only L (+) lactic acid producing cultures;  
q) fish;  
r) banana ; and  
s) Vitamin and minerals  
5.3 General requirements  
Processed cereal -based foods for older infants and young children shall:  
a) be based primarily on one or more milled cereals, which shall const itute at least 25 % of the final 
mixture on a dry weight basis;  
b) be free from dirt and extraneous matter;  
c) have no rancid or musty odour or flavour ; and  
d) free from any living insects and foreign matter;  
e) free from mold and objectionable colours  
  
6 © EAC 202 3 – All rights reserved  
 5.4 Specific requirements  
Processed cereal -based foods for older infants and young children shall comply with the specific requirements 
given in Table 1 when tested in accordance with test methods specified therein.   
© EAC 202 3 – All rights reserved  7 
 Table 1 ― Specific requirements for processed cereal -based foods for older infants and young 
children  
Characteristic  Requirement  Test method  
Cereals which are 
or have to be 
prepared for 
consumption with 
milk or other 
suitable liquids  Cereals with an 
added high protein 
food which are or 
have to be 
prepared  for 
consumption with 
water or other 
suitable protein -
free liquid  Pasta which are to 
be used after 
cooking in boiling 
water or other 
suitable liquids  Rusks and biscuits 
which are to be 
used either directly 
or, after 
pulverization, with 
the addition of 
wate r, milk or other 
suitable liquids  
Moisture content, 
% by mass, max.  Products ready for 
use:  7 
Products for further 
processing: 8.0  Products ready for 
use:7 
Products for further 
processing: 8.0  Products ready for 
use: 4.0 
Products for further 
processing:  8.0 Products ready for 
use: 4.0  
Products for further 
processing: 8.0  ISO 711  
Protein content, % N/A 
 6-15 of total energy  N/A 6-15 of total energy  ISO 20483  
Added protein 
content a, min.  N/A 
 0.48 g/100 kJ (2 
g/100 kcal)  N/A 0.36 g/100 kJ (1.5 g/ 
100 k cal) ISO 8968 -2 
Added 
carbohydratesc, 
%, max.    1.2 g/100 kJ (5 g/100 
kcal);   N/A 1.8 g/100 kJ (7.5 
g/100 kcal)  AOAC 995.13  
Added fructose, 
max.  0.9 g/100 kJ (3.75 
g/100 kcal)  0.6 g/100 kJ (2.5 
g/100 kcal)  N/A 0.9 g/100 kJ (3.75 
g/100 kcal)  AOAC 2000.17  
Energy density, 
min. 3.3 kJ/g (0.8 kcal/g)  3.3 kJ/g (0.8 kcal/g)  3.3 kJ/g (0.8 kcal/g)  3.3 kJ/g (0.8 kcal/g)  AOAC 988.06  
Lipid content, 
max.  0.8 g /100 kJ (3.3 
g/100 kcal).  1.1g/100 kJ (4.5 
g/100 kcal) b N/A 
 0.8 g /100 kJ (3.3 
g/100 kcal).  AOAC 983.23  
Sodium content, 
max.  24 mg/100 kJ (100 
mg/100 kcal)  24 mg/100 kJ (100 
mg/100 kcal)  24 mg/100 kJ (100 
mg/100 kcal)  24 mg/100 kJ (100 
mg/100 kcal)  ISO 6869  
Calcium content, 
min. N/A 
 20 mg/100 kJ (80 
mg/100 kcal)  N/A 
 12 mg/100 kJ (50 
mg/100 kcal)  ISO 6869  
Vitamin B1 
(thiamin), min  12.5 µg/100 kJ (50 
µg/100 kcal)  12.5µg/100 kJ (50 
µg/100 kcal)  12.5 µg/100 kJ (50 
µg/100 kcal)  12.5µg/100 kJ (50 
µg/100 kcal)  AOAC 2015.002  
Vitamin A (µg 
retinol 
equivalents)  14 - 43 µg/100 kJ 
(60 - 180 µg/100 
kcal)  14 - 43 µg /100 kJ 
(60 - 180 µg/100 
kcal)  14 - 43 µg/100kJ (60 
-180 µg/100 kcal)  14 - 43 µg/100 kJ 
(60 - 180 µg/100 
kcal)  ISO 20633  
Vitamin D  0.25 - 0.75 µg/100 
kj (1 - 3 µg/100 kcal)  0.25 - 0.75 µg/100 kj 
(1 - 3 µg/100 kcal)  0.25 - 0.75 µg/100 kJ 
(1 - 3 µg/100 kcal ) 0.25 - 0.75 µg/100 kJ 
(1 - 3 µg/100 kcal)  ISO 20636  
Total ash, % by 
mass, max.  5.0 5.0 5.0 5.0 AOAC 942.05  
Ash insoluble in 
HCI, % by mass, 
max.  0.05 0.05 0.05 0.05 ISO 5985  
Crude fibre (on 
dry basis), % by 
mass, max.  5 5 5 5 ISO 5498   
8 © EAC 202 3 – All rights reserved  
 a The chemical index of the added protein shall be equal to at least 80 % of that of the reference protein casein or the Protein 
Efficiency Ratio (PER) of the protein in the mixture shall be equal to at least 70 % of that of the reference protein casein.  In all cases, th e 
addition of amino acids is permitted solely for the purpose of improving the nutritional value of the protein mixture, and on ly in the 
proportions necessary for that purpose. Only natural forms of L -amino acids should be used.  
b If the lipid content exce eds 0.8g/100kJ (3.3g/100kcal):  
 the amount of linoleic acid (in the form of triglycerides=linoleates) shall not be less than 70 mg/100 kJ (300 mg/100 kcal) a nd 
shall not exceed 285 mg/100 kJ (1200 mg/100 kcal)  
 the amount of lauric acid shall not exceed 15% of the total lipid content;  
the amount of myristic acid shall not exceed 15% of the total lipid content.  
c If sucrose, fructose, glucose syrup or honey are added to the product , the amount of added carbohydrates 
from these sources shall not exceed 5 g pe r 100 kcal . 
 
5.5 Consistency  and particle size  
5.5.1  When prepared according to the label directions for use, processed cereal -based foods shall be of a 
texture appropriate for the spoon feeding of older infants or young children of the age for which the product is 
intended.  
5.5.2  Rusks and biscuits may be used in the dry form so as to permit and encourage chewing or they may 
be used in a liquid form, by mixing with water or other suitable liquid that would be similar in consistency to dry 
cereals.  
6 Speci fic prohibition  
6.1 The product and its components shall not have been treated by ionizing radiation.  
6.2 The use of partially hydrogenated fats for these products is prohibited.  
7 Food additives  
Food additives permitted in the preparation of processed cer eal-based foods for older infants and young 
children shall be in accordance with CODEX STAN 192.  
8 Contaminants  
8.1 Heavy metals  
S/N Heavy metal  Maximum limit (mg/kg)  Test method  
i.  Lead  0.2 AOAC 999.11  
ii.  cadmium  0.1 
 
8.2 Pesticide residues  
Processed cere al-basedfoods shall comply with the maximum residue limit established by the codex 
Alimentarius commission for this commodity    
© EAC 202 3 – All rights reserved  9 
 8.3 Natural occurring toxin and anti -nutrient factors  
8.3.1  If soya flour is used as a component of the processed cereal -based fo ods, urease activity shall not 
exceed 0.3 mg N/g/min (for trypsin inhibitor activity, 5 mg/g) when tested in accordance with ISO 5506.  
8.3.2  If sorghum flour is used as a component of the processed cereal -based foods , the tannin contentshall 
not exceed 0. 3 % by mass on a dry matter basis when tested in accordance with ISO 9648.  
8.3.3  If cassava is used as a component of the processed cereal -based foods , the total hydrocyanic acid 
content shall not exceed 2 mg/kg, when tested in accordance with EAS 744.  
8.4 Mycotoxins  
Processed cereal -based foods  shall conform to those permissible mycotoxin limits established in Table 3.  
Table 3 — Permissible mycotoxin limits  
S/
N  Parameters  Limits  Methods of test  
i.  Total aflatoxins (B1, B2, G1, and G2), µg/kg  5 RS ISO 16 050 
ii.  Aflatoxin B1, µg/kg  3 
iii.  Fumonisin, mg/kg  2 AOAC 2001.04  
iv.  Ochratoxin A, µg/kg  5 RS ISO 15141 -1 
v.  Deoxynivalenol (DON), mg/kg  0.2  AOAC 986.18  
 
10 Packaging  
10.1 The product shall be packaged in food grade, material; which will safeguard the hygi enic and other 
quality of the product.  
10.2  Each package shall be securely closed and easily re -closable during use   
11 Labelling  
11.1 General  
In addition to the requirements of EAS 38 and EAS 803, each package shall be legibly and indelibly marked 
with t he following:  
a) name of the product as Fortified processed Cereal Based Food;  
b) type of fortificants;  
c) a statement that this product is not breast -milk substitute ; and  
d) serving/dosage instruction   
12 Sampling  
Sampling shall be done in accordance with the RS IS O 24333.   
10 © EAC 202 3 – All rights reserved  
 Annex A (informative)  
Recommended levels of minerals and vitamins  
Table A.1 —Recommended levels of minerals and vitamins  
Nutrients  Units  Limits per 100kcl  
Vitamin A  µg 60-225 
Vitamin D3  µg 1-3 
Vitamin E  mg 0.34-1.25 
Vitamin K  µg 2.25-5 
Vitamin B1  mg min, 0.05  
Vitamin B2  mg min, 0.05  
Niacinamide  mg min, 0.56  
Panthotenic Acid  mg min, 0.19  
Vitamin B6  mg min, 0.05  
Biotin  µg min, 1.13  
Folic acid  µg min, 15  
Vitamin B12  µg min, 0.09  
Vitamin C  mg min, 3.75  
Copper  mg 0.03 - 0.35 
mang anese  mg min, 0.11  
Iodine  µg 5.63 - 22 
Iron mg 0.83 - 7.5 
Zinc mg 0.53 - 2 
Calcium  mg  min 80  
  
© EAC 202 3 – All rights reserved  11 
 Bibliography  
EAS 72: 2021, Processed cereal -based foods for older infants and young children —Specification