ICS 67. 080.20              DMS 349:20 20 
Third  edition  
 
 
 
 
 
DRAFT MALAWI STANDARD  
 
 
 
 
 
 
 
 
 
 
 
 
 
Edible cassava flour  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE: This is a draft Malawi standard and it shall neither be used nor regarded as a Malawi standard  
 
__________________  
Published by  
MALAWI BUREAU OF STANDARDS BOARD  
  
 ICS 67.080.20                  DMS 349:2020 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Edible cassava  flour  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
Tel: +265 1 870 488  
Fax: +265 1 870 756  
 E-mail: mbs@mbsmw.org  
Website: www.mbsmw.org  
Price based on 6 page s 
© Copyright reserved   
i 
 TABLE OF CONTENTS  
 
Contents                                                                                                                                                      Page  
 
Foreword  ................................ ................................ ................................ ................................ ..............................  i 
Technical Committee  ................................ ................................ ................................ ................................ ...........  i 
Notice  ................................ ................................ ................................ ................................ ................................ ... i 
Scope  ................................ ................................ ................................ ................................ ................................ . 1 
Normative references  ................................ ................................ ................................ ................................ ........  1 
Terms and d efinitions  ................................ ................................ ................................ ................................ ........  2 
Essential  composition and quality factors ................................ ................................ ................................ .........  2 
Food additives  ................................ ................................ ................................ ................................ ...................  3 
Contaminants  ................................ ................................ ................................ ................................ .....................  3 
Hygiene  ................................ ................................ ................................ ................................ ..............................  3 
Packaging and labe lling ................................ ................................ ................................ ................................ ..... 3 
Methods of sampling and tests  ................................ ................................ ................................ ..........................  4 
Annex A : Determination of acid insoluble ash  ................................ ................................ ................................ ... 5 
Annex B: Determination of total acidity (water extract method)  ................................ ................................ ........  6 
 
 
FOREWORD  
 
This draft Malawi standard was  prepared by the MBS/TC 53 , the Technical Committee on  Root and tuber crops 
and their products,  to provide requirements for edible cassava flour for human consumption . 
 
This draft Malawi standard is a result of the second review  of MS 349:2002. The rev ision of this standard  was 
done in order to align it with the changes which have been made to the base documents.  
 
In preparing this draft standard , reference was made to the following standards:  
 
Codex Standard, CXS 176:1989 Rev. 1995, Amended  2019, Codex standard for edible cassav a flour ; and  
 
African standard, ARS 830 : 2014, Cassava flour – Specification.  
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi standard was  prepared by the MBS/TC 53, the Technical Committee on  Root and tuber crops 
and their products , and the following companies, organizations and institutions were represented : 
 
Blantyre City Council ; 
International Potato Center Malawi ; 
Lilongwe University of Agriculture and Natural Resources ; 
Malawi Bureau of Standard s; 
Ministry of Agriculture, Irrigation and Water Development – Bvumbwe Agricultural Research Station;  
Ministry of Industry  – Department of S mall and Medium Enterprise s and Cooperatives  
Peoples Trading Centre ; 
Shoprite Trading Limited ; 
Tehilah Baker y; and  
University of Malawi – The Polytechnic . 
 
 
NOTICE  
 
This standard shall be reviewed every five years, or earlier when it is necessary, in order to keep abreast of 
progress. Comments are welcome and shall be considered when the standard is being reviewed .  
1 
                 DMS 349:2020 
 
DRAFT MALAWI STANDARD  
 
Edible c assava flour  – Specification  
 
 
1 SCOPE  
 
This draft Malawi standard  specifies the requirements and methods of sampling and test for edible cassava 
flour which is obtained from the processing of cassava  roots  (Manihot esculenta  Crantz)  intended for human 
consumption.  
 
 
2 NORMATIVE REFERENCES  
 
The following standard  contain s provisions, which through reference in this text, constitute pro visions of this 
draft 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 draft Malawi 
standard  are encouraged to take steps to ensure the use of the most recent edition of the standard s indicated 
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 units – Code of hygienic conditions;  
 
MS 144:  Agricultural food products – Determination  of crude fibre content – General method ; 
 
MS 149 : Cereals and milled cereal products – Determination  of total ash ; 
 
MS 237: Food additives – General standard;  
 
MS 302: Contaminants and toxins in foods – General standard;  
 
MS 610:  Cereal and cereal products – Determination of moisture content (Basic reference method);  
 
MS 624:  Nutritional labe lling – Guidelines;  
 
MS 1330 : Code of practice for the reduction of hydrocyanic acid (HCN) in cassava and cassava products  
 
MS 1386 : Cassava and cassava products – Determination of total cyanogens – Enzymatic assay method;  
 
ISO 4832:  Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of coliforms 
– Colony-count technique  
 
ISO 4833:  Microbiology of the food chain  – Horizontal method for the enumeration of microorganisms ; 
 
ISO 6579:  Methods for the microbiological examination of foods – Part 6: Examination for  Salmonella Spp .; 
 
ISO 7251 : Microbiology of food and animal feeding stuffs – Horizontal method for the detection and  
enumeration of presumptive Escherichia coli – Most probable number technique ; 
 
ISO 10520: Native starch – Determination of starch content – Ewers polarimetric method  
 
ISO 21527 -2:  Methods for the microbiological examination of foods – Part 2: Enumeration of yeast and  moulds 
in foods ; and 
 
ISO 13690 : Cereals, pulses and milled cereal products – Sampling of static batches . 
  
2 
 3 TERMS AND DEFINITIONS  
 
For the purpose of this draft Malawi standard , the following definitions shall apply:  
 
3.1  
edible cassava flour  
product prepared from dried cassava chips or paste by a pounding, grinding or milling process, followed by 
sifting to separate the fibre from the flour. In case of edible cassava flour prepared from bitter cassava ( Manihot 
utilissima Pohl), detoxification shall be carried out according to MS 1330.  
 
3.2 
detoxi fication  
process of reducing cyanide on fresh weigh t basis to acceptable level as stated in Table 1  
 
3.3 
filth 
impurities of animal origin (including dead insects)  
 
3.4 
food grade material  
one that will not transfer non -food chemicals into the food and contains no chemicals which would be 
hazardous to human health  
 
3.5 
foreign matter  
all organic and inorganic materials (such as sand, soil, glass)  
 
3.6 
practically free  
product withou t defects in excess of those that can be expected to result from, and be consistent with good 
cultural and handling practices employed in the production and marketing of the fresh cassava  
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Raw materials  
 
The raw material shall be dried cassava chips, paste, crumbs from cassava roots conforming to the relevant 
Malawi standards.  
 
NOTE:  The raw materials  may also be roasted . 
 
4.2 General quality factors  
 
4.2.1  Edible cassava flour shall be safe and suitable for human consumption.  
 
4.2.2  Edible cassava flour shall be free from abnormal flavours, odours, and living insects.  
 
4.2.3  Edible cassava flour shall be free from filth (impurities of animal origin, includ ing dead insects) in 
amounts which may represent a hazard to human health.  
 
4.2.4  Have colour characteristic of the variety . 
 
NOTE:  The colour of cassava is usually white, creamy or yellow. The yellow coloured varieties are normally rich in carotenes.  
 
4.2.5 To the extent possible in good manufacturing practice, the product shall be free from objectionable 
matter.  
 
4.2.6 When tested by appropriate methods of sampling and examination, the product:  
 
4.2.6.1 Shall be free from micro -organisms in amounts wh ich may represent a hazard to health;  and  
  
3 
 4.2.6.2 Shall not contain any substance originating from micro -organisms in amounts which may represent a 
hazard to health.  
 
4.3 Specific quality factors  
 
4.3.1 Particle size  
 
4.3.1.1  Not less than 90 % shall pass through a 0.60 mm sieve for fine flour and not less than 90 % shall pass 
through a 1.20 mm sieve for coarse flour.  
 
4.3.1.2  Edible cassava flour intended for baking purposes shall have particle size of which not less than 90 % 
shall pass through a 0.25 mm sieve.  
 
4.3.2 Compositional requirements  
 
Edible cassava flour shall conform to the compositional requirements in Table 1.  
 
Table 1  – Compositional r equirements for  edible  cassava flour  
 
S/N Parameter  Requirement  Method of test 
1 Moisture content, % m/m, max.  13 MS 610  
2 Crude ash content, % m/m, max . 3.0 MS 149  
3 Crude fibre content, % m/m, max . 2.0 MS 144  
4 Acid insoluble ash, %, m/m, max . 0.35 Annex A  
5 Starch % m/m, min. 60 ISO 10520  
6 Hydrogen cyanide, mg/Kg, max . 10 MS 1386  
7 Total acidity, % m/m, max.  1.0 Annex B  
 
4.4 Microbiological limits  
 
Edible cassava flour shall conform to the microbiological limits in Table 2 when tested according to the methods 
specified therein .  
 
Table 2  – Limits for edible cassava flour  
 
S/N Microorganism  Limit  Test method  
1 Total viable count, cfu/g, max.  105 ISO 4833  
2 Coliforms cfu/100 g, max.  Absent  ISO 4832  
3 Escherichia coli, cfu/g  Absent  ISO 7251  
4 Salmonella , 25 g Absent  ISO 6579  
5 Yeasts and moulds, cfu/g, max.  103 ISO 21527 -2 
 
 
5 FOOD ADDITIVES  
 
Only those food additives listed under this product in MS 237, may be used and only within the limits specified.  
 
 
6 CONTAMINANTS  
 
6.1 Pesticide residues  
 
Edible cassava flour shall comply with the maximum residue limits for pesticides established by the Codex  
Alimentarius Commission for this commodity.  
 
 
 
  
4 
 6.2 Other contaminants  
 
6.2.1  Edible cassava  flour shall comply with the maximum levels contaminants and toxins in accordance 
with MS 302.  
 
 
7 HYGIENE  
 
Edible c assava flour shall be prepared and handled in a hygienic manner in accordance with MS 21 . 
 
 
8 PACKAGING AND LABELLING  
 
8.1 Packaging  
 
8.1.1  Edible c assava flour shall be packaged in containers which will safeguard the hygienic, nutritional, 
technological,  and organoleptic qualities of the product.  
 
8.1.2  The containers, including packaging material, shall be made of substances which are safe and suitable 
for their intended use. They should not impart any toxic substance or undesirable odour or flavour to th e 
product.  
 
8.1.3  When the product is packaged in sacks, these must be clean, sturdy and strongly sewn or sealed.  
 
8.2 Labelling  
 
8.2.1 In addition to the requirements of MS 19 , the following specific labelling requirements shall apply and 
shall be legibly  and indelibly marked:  
 
8.2.1.1  Common  name of the product shall be “ edible cassava  flour” and the terms “Fine” or “ Coarse ”, in 
accordance with clause 4.4, shall appear in close pr oximity to the name of the food ; 
 
8.2.1.2  Net contents shall be declared by weight in metric (‘ Systeme International’ ) units ; 
 
8.2.1.3  Name, location and address of the manufacturer shall be declared  and/or brand name / trade name;  
 
8.2.1.4  Coun try of origin shall be declared;  
 
8.2.1.5  Lot identification number;  
 
8.2.1.6  Best before date ; 
 
8.2.1. 7 Storage instructions ; and 
 
8.2.1. 8 The statement ‘Human Food’ . 
 
8.2.2  Labelling of nutritional composition is optional and it should be done in accordance with MS 62 4. 
 
8.2.3 When labelling non-retail containers, information for non -retail containers shall either be given  on the 
container or in accompanying documents, except that the name of the product, lot identification  and the name 
and address of the manufacturer or packer shall appear on  the container.  However, lot identification and the 
name and  address of the manufacturer or packer may be replaced by an identification mark, provided that 
such a mark is clearly identifiable with the accompanying documents.  
 
 
9 METHODS OF SAMPLING AND TES TING 
 
Sampling shall be done in accordance with ISO 13690. Testing shall be done in accordance with the  methods 
indicated against each requirement in Table 1 and 2 or  other equivalent methods.  
   
5 
 Annex A  
(Normative ) 
 
DETERMINATION OF ACID INSOLUBLE ASH  
 
A.1 REAGENT  
 
A.1.1  Dilute Hydrochloric Acid , 1:1, prepared from concentrated hydrochloric acid.  
 
 
A.2 PROCEDURE  
 
A.2.1  Weigh accurately about 2 g of the dried material in a tared porcelain, silica or platinum dish.  Ignite with 
a meker  burner for about 1 hour. Complete the Ignition by keeping in a muffle furnace at  500 to 570 ℃until 
grey ash results.  
 
A.2.2  Cool and filter through whatman filter paper No. 42 or its equivalent. Wash the residue with hot water  
until the washings are free from chlorides as tested with silver nitrate solution and return the filter  paper and 
residue to the dish. Keep it in an electric air oven maintained at 135 ± 2 ℃ for about 3 hrs.  
 
A.2.3  Ignite the dish again for about 30 min, cool and weigh. Repeat this p rocess till the difference  between 
two successive weighings is less than 1 mg. Note the lowest weight.  
 
 
A.3 CALCULATION  
 
A.3.1  Acid insoluble ash, per cent by weight  =
MMMM

12 ) ( 100  
 
Where,  
 
2M
 = the lowest weight, in g, of the dish with the acid insoluble ash;  
 
1M
= weight, in g, of the empty dish; and  
 
M
 = weight, in g, of the dish with the dried product taken for the test.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
6 
 Annex B 
(normative)  
 
DETERMINATION OF TOTAL ACIDITY (WATER EXTRACT METHOD)  
 
Shake 18 g of the sample with 200 ml of CO 2 free water in a conical flask and place in a water bath at 40  ℃ 
for 1 h (with the flask loosely stoppered). Filter and titrate 100 ml of the clear filtrate with 0.05 M NaOH solution 
with phenolphthalein indicator. The acidity of the water extract increases during storage.  
 
1 ml of 0.1 M NaOH = 0.009 g CH 2H6O3 (lactic  acid).  
 
 
 
 
 
  
 
ICS 67.080.20                  DMS 349 :2020
       Third  edition  
 
  
 
 
 
THE MALAWI BUREAU OF STANDARDS           CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards (MBS) is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry, Trade and Tourism.  
Set up in 1972 by the Malawi Bureau of 
Standards Act (Cap: 51:02), the MBS is a 
parastatal body whose activities aim at 
formulating and promoting the general 
adop tion of standards relating to structures, 
commodities, materials, practices, operations 
and from time to time revise, alter and amend 
the same to incorporate advanced 
technology.  To bring the advantages of standardization 
within the reach of the common con sumer, the 
MBS operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
MBS’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.