DRAFT UGANDA S TANDARD  
  DUS 2125  
First  Edition  
2019 
 
 
 Reference number  
DUS 2125 : 2019 
© UNBS 2019   
  
Sesame flour  — Specification  
 DUS 2125 : 2019  
ii © UNBS 2019  – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2019   
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permission from UNBS . 
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 DUS 2125 :2019  
© UNBS 2019  – All rights reserve d iii 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordin ate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agreement  of the World Tr ade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of key stakeholders 
including government, acad emia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending  the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, food and agriculture 
Subcommittee SC 2, Edible oilseeds, fats and oils   
.  
. 
 DRAFT UGANDA STANDARD  DUS 2125 : 2019  
 
© UNBS 2019  – All rights reserved  1 
 Full fat Sesame flour  — Specification  
1 Scope   
This standard prescribes the requirements and the methods of sampling and test for full fat sesame flour 
obtained  
2 Normative references   
The following referenced documents referred to in the text in su ch 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 (including any amendments) applies.  
AOAC 965.2 2, Sorting corn grits — Sieving method  
US EAS 38,  Standard specification for the labelling of pre -packaged foods  
US EAS 39,  Standard specification for factory and employee requirements for food factories  
US Codex Stan 50 , General guidelines on sampling  
US 1628 , Sesame — Specification  
US ISO 665 , Oilseeds -- Determination of moisture and volatile matter content  
US ISO 16634 -2, Food products -- Determination of the total nitrogen content by combustion according to the 
Dumas principle and calculation of the cr ude protein content -- Part 2: Cereals, pulses and milled cereal 
products  
US ISO 749,  Oilseed residues -- Determination of total ash  
US ISO 735 , Oilseed residues -- Determination of ash insoluble in hydrochloric acid  
US ISO 729 , Oilseeds -- Determination o f acidity of oils  
US ISO: 7251 , Microbiology of food and animal feeding stuffs -- Horizontal method for the detection and 
enumeration of presumptive Escherichia coli -- Most probable number technique  
US ISO 6579 , Microbiology of the food chain -- Horizonta l method for the detection, enumeration and 
serotyping of Salmonella -- Part 1: Detection of Salmonella spp . 
US ISO 21527 -2, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
yeasts and moulds -- Part 2: Colony coun t technique in products with water activity less than or equal to 0,95  
 US ISO 749,  Oilseed residues -- Determination of total ash US ISO 6633, Fruits, vegetables and derived 
products - Determination of lead content   Flameless atomic absorption spectrometr ic method  
US ISO 5985,  Animal feeding stuffs -- Determination of ash insoluble in hydrochloric acid   
2 © UNBS 2019  – All rights reserved  
 3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for us e in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 extraneous matter  
any organic or inorganic matter other than rice flour  
3.2 
Full fat sesame flour  
a product obtained from coarse mill ing who le raw/roasted sesame grain  conforming to US 1628  
4 Requirements  
4.1 General requirements  
Full fat sesame flour shall  
a) have characteristic colour and odour uniform in composition;  
b) be free from insect or fungal infestation and rancid odour;  
c) not con tain added flavo uring or any other extraneous matter  
d) be free from insects, rodent hair and excreta, fungal infection or any other extraneous matter,  
4.2  Specific requirements  
Full fat sesame flour shall comply with the specific requirements given in Tab le 1 when tested in accordance 
with the test methods specified therein.  
Table 1: Specific requirements for full fat sesame flour  
s/n Characteristic  Requirement  Test Method  
i Moisture, weight  by weight, max 9 US ISO 665  
ii Crude protein ( nitrogen X 6.25 ) (on dry basis), 
weight  by weight, Min  45.0 US ISO 16634 -
2 
iii Total ash ( on dry bas is), weight  by weight, Max  6.0 US ISO 749 , 
iv Acid-insoluble ash ( on dry basis), weight  by 
weight, max 0.15 US ISO 735  
v Fat (on dry basis), weight  by weight, Max  8.0 US ISO 729  
vi Acid value of extracted fat, Max  4.0 US ISO 735  
 
4.3 When tested in accordance with AOAC 965.22, not less than 90 % shall pass through a 600um sieve for 
fine flour and not less than 90 % shall pass through a 1000um sieve for course flour .. DUS 2125 : 2019  
© UNBS 2019  – All rights reserved  3 
 5 Food additives  
Only the food additives permitted in US 45 may be used . 
6 Contaminants  
6.1 Pesticide residues  
Full fat sesame flour shall comply with those maximum pesticide residue limits established by CODEX 
Alimentarius commission for similar commod ities. 
6.2 Heavy metals  
Full fat sesame flour shall comply with those maximum heavy metal limits established by CODEX Alimentarius 
commission for similar commodities  
6.3 Aflatoxin  
When determined in accordance wi th the method pr escribed in US ISO 16050 , the maximum aflatoxin  content 
in rice flour  shall not exceed 5 μg/kg (ppb) for aflatoxin B  and 10 μg/kg for total aflatoxins . 
7 Hygiene  
7.1 Edible sesame flour shall be produced, prepared and handled in accordance with the provisions of 
appropriate sections of EAS 39.  
7.2 Full fat sesame flour shal l comply with the microbiological requirements given in Table 2 when tested in 
accordance with the test methods specified therein  
Table 2— Microbiological requirements  for full fat sesame flour  
s/n Characteristic  Requirement  Test Method  
i Escherichia col icount per 10 g, Max  Absent  US ISO: 7251  
ii Salmonella sp , max  Absent  US ISO 6579  
ii Yeast and mould count per g, max  104 US ISO  21527 -2 
 
8 Weights and measures  
Full fat Sesame flour shall be packaged in accordance with the Weights and measures reg ulations of the 
destination country   
9 Packaging  
Full fat sesame flour seed oil shall be packaged in food grade containers which will safeguard the hygienic, 
nutritional, and organoleptic qualities of the product .  
4 © UNBS 2019  – All rights reserved  
 10 Labelling  
In addition to the requiremen ts in US EAS 38, each package shall be legibly and indelibly labelled with the 
following:  
a) name of the product shall be “ Full fat sesame flour”;  
b) brand name/trade name;  
c) name and physical address of the manufacturer;  
d) lot identification;  
e) batch/code number;  
f) net weight in metric units;  
g) date of manufacture;  
h) country of origin;  
i) storage conditions; and  
a) expiry date/best before date . 
11 Sampling  
Sampling shall be carried in accordance US Codex Stan 50  
. DUS 2125 : 2019  
© UNBS 2019  – All rights reserved  5 
 Bibliography  
[1] IS 6108 (1971): Edible Sesame Flour (Solvent Ex tracted)  
[ 
[DUS 2125 : 2019  
© UNBS 2019  – All rights reserved  7 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Ac t, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standard s. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 2125: 2019    
 
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