Reference number  
DRS 419: 2019  
© RSB 2019  
 
 
 RWANDA 
STANDARD  DRS  
419 
 
First edition  
2019 -mm-dd 
 
Pumpkin pulp flour — Specification  
 
  DRS  419: 2019  
©RSB 2019  - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2019  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 788303492  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rs b.gov.rw   
ePortal: www.portal.rsb.gov.rw   DRS 419: 2019  
iii                ©RSB 2019  - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 Raw material  ................................ ................................ ................................ ................................ ..........  2 
4.2 General requirements  ................................ ................................ ................................ ...........................  2 
4.3 Specific requirements  ................................ ................................ ................................ ...........................  3 
5 Food a dditives  ................................ ................................ ................................ ................................ ....... 3 
6 Hygiene  ................................ ................................ ................................ ................................ ...................  3 
7 Contaminants  ................................ ................................ ................................ ................................ .........  4 
7.1 Pesticides residues  ................................ ................................ ................................ ...............................  4 
7.2 Heavy metal  ................................ ................................ ................................ ................................ ............  4 
8 Packaging  ................................ ................................ ................................ ................................ ...............  4 
9 Labelling  ................................ ................................ ................................ ................................ .................  4 
10 Sampling  ................................ ................................ ................................ ................................ ................  5 
 DRS  419: 2019  
©RSB 2019  - All rights reserved                  iv 
 Foreword   
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratifie d by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
DRS 419 was prepared by Technical Committee RSB/TC 038, Processed fruits and vegetables.  
The assistance de rived from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represented on the Technical Committee on Processed fruits and 
vegetables  (RSB/TC 038) in the  preparation of this standard.  
JD LIUAR  
National Agricultural Export Development Board (NAEB)  
NETRAPI  Ltd 
Nyarutarama Incubation Center  
Shekina Enterprise  
TUZAMURANE Cooperative  
ZIMA Enterprise  
Rwanda  Standards Board  (RSB) – Secretariat  
  DRS  419: 2019  
1                ©RSB 2019  - All rights reserved  
 Pumpkin pulp flour — Specification  
1 Scope   
This Draft Rwanda Standard  specifies the requirements, sampling and test methods of for pumpkin  pulp flour  
intended for human consumption or for other use in the food industry . 
This Draft  Rwanda Standard  is not applicable to pumpkin seed flour.  
2 Normative references   
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, o nly the edition  cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
AOAC 2001. 13, Determination of Vitamin A  (Retinol)  in Foods  
AOAC 923.03 , Ash of Flour (Direct Method)  
EAS 901,  Cereals and pulses —Test methods.  
RS CAC/RCP 1, Code of practice — General principles of food hygiene  
RS CODEX STAN 192, General standard for food additives  
RS CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed  
RS EAS 38, Labelling  of pre - packaged foods — General requirements  
RS ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 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  
RS ISO 21527 -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  
RS ISO 24333 , Cereals and cereal products — Sampling  
RS ISO 24557 , Pulses — Determination of moisture content — Air oven method  
RS ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of micro -organisms 
— Part 1: Colony -count  at 30 degrees C — Pour plate technique  
RS ISO 5498 , Agricultural food products —Determination of crude fibre content —General method   
©RSB 2019  - All rights reserved                  2 
 RS ISO 5985, Animal feeding stuffs — Determination of ash insoluble in hydrochloric acid  
RS ISO 6579 -1, Microbiology of th e food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella -- Part 1: Detection of Salmonella spp.  
3 Terms and definitions   
For the purposes of this standard , the follow ing terms and definitions apply.  
3.1 
pumpkin  
cultivar  of a squash plant, most commonly of Cucurbita pepo . 
3.2  
pumpkin pulp  
fresh part of the pumpkin fruit  
3.3  
pumpkin  pulp  flour  
flour obtained by grinding dried pumpkin pulp into fine powder  
3.3  
food grade packaging material  
packaging  material, made of substances which are safe and suitable for their intended use and which will not 
alter the quality and safety of the product  
4 Requirements  
4.1 Raw material  
Pumpkin pulp flour shall be made from pumpkin fruit of sound quality, free from sand . 
4.2 General requirements  
Pumpkin pulp flour  shall be: 
a) fit for human consumption;  
b) of characteristic odour, colour an d taste of pumpkin variety used;  DRS  419: 2019  
3                ©RSB 2019  - All rights reserved  
 c) clean, safe, of good quality and free from signs of spoilage; and  
d) free from insects , larvae, fungal infestation, rodent contamination, dirt and other extraneous matter.  
4.3 Specific requirements  
Pumpkin pulp flour  shall comply with the specific requirements given in Table 1 when tested in accordance 
with test methods specified therein . 
Table 1 —Specific requirements for pumpkin pulp flour   
S/N Characteristic  Requirement  Test method  
i.  Moisture  content , % m/m max  13 RS ISO 24557  
ii.  Total ash, % m/m max  6.0 AOAC 923.03  
iii.  Crude fiber, % m/m max.  4.0 RS ISO 5498  
iv.  Acid insoluble ash, % m/m max  0.1 RS ISO 5985  
v.  Vitamin A (μg/100 g),min  262 AOAC 2001.13  
vi.  Residues through 1000 micron sieve, % m/m 
max 0.5 EAS 901  
5 Food additives  
Food additives which may be used in the manufacture of Pumpkin pulp flour  shall comply with RS CODEX 
STAN 192.  
6 Hygiene  
6.1 Pumpkin pulp flour  shall be manufactured and handled in accordance with the hygienic requirements 
stipulated in RS CAC/RCP 1.  
6.2 Pumpkin pulp flour  shall not exceed the microbiological limits in Table 2 when tested in accordance with 
test methods specifie d therein.  
Table 2 — Microbiological limits for  Pumpkin pulp flour  
S/N Microorganisms  Limit  Test method  
i.  Total Plate C ount cfu/g, max  103 RS ISO 4833 -1 
ii.  Escherichia coli, cfu/ g max . Absent  RS ISO 16649 -2 
iii.  Salmonella spp  in 25 g max . Absent  RS ISO 6579 -1 
iv.  Staphylococcus, cfu/ g, max.  Absent  RS ISO 6888 -1 
v.  Yeasts  and moulds , cfu/g , max.  102 RS ISO 21527 -2  
©RSB 2019  - All rights reserved                  4 
 7 Contaminants  
7.1 Pesticides residues  
Pumpkin pulp flour  shall comply with the maximum residue limits for pesticides established by the Codex 
Alimentarius  Commission  
7.2 Heavy metal  
Pumpkin pulp flour  shall not contain any metal contaminants in excess of the levels established in RS CODEX 
STAN 193.  
7.3 Mycotoxins  
Pumpkin pulp flour  shall not exceed aflatoxin l imits in Table 3 when tested in accordance with test method 
specified therein.  
Table 3 —Aflatoxin limits for Pumpkin pulp flour  
S/N Type of aflatoxin  Maximum limit (μg/kg)  Test method  
i.  Total aflatoxins  10 RS ISO 16050  
ii.  Aflatoxin B 1 5 
8 Packaging  
Pumpkin pulp flour  shall be packaged in food grade materials which will safeguard the hygienic, nutritional, 
technological, and organoleptic qualities of the product.  
9 Labelling  
In addition to the requirements of RS EAS 38, each pack of pumpkin pulp flour  shall be legibly  and indelibly 
marked with the following:  
a) name of the product shall be " Pumpkin pulp flour ”; 
b) name and physical address of  the manufacturer/ packer and/or distributor;  
c) date of manufacture and packing;  
d) best before date;  
e) country of origin;  
f) list of ingredient s; DRS  419: 2019  
5                ©RSB 2019  - All rights reserved  
 g) net content;  
h) lot/ batch number;  
i) if used, food additives shall be declared;  
j) statement “Human food” ; 
k) storage conditions; and  
l) instructions for use.  
10 Sampling  
Sampling of pumpkin pulp flour  shall be done in accordance with RS ISO 24333.  
 DRS  419: 2019  
ICS 67.060  
 
 
©RSB 2019 - All right s reserved