ICS 65.020.20  
 
Reference number
DRS 415: 2023
© RSB 2023
  
 RWANDA 
STANDARD  DRS 
415 
 
Second edition  
yyyy-mm-dd  
 
Roasted sesame seeds — Specification 
   
DRS 415: 2023 
©RSB 2023- 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 2023 
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 RSB. 
Requests for permission to reproduce this document should be addressed to: 
Rwanda Standards Board 
P.O Box 7099 Kigali-Rwanda 
KK 15 Rd, 49 
Tel. +250 788303492 
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E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw  DRS 415: 2023 
iii                ©RSB 2023- All rights reserved 
 Contents Page 
Foreword ............................................................................................................................................................ iv 
1 Scope ................................................................................................................................................................ 1 
2 Normative references ...................................................................................................................................... 1 
3 Terms and definitions ..................................................................................................................................... 2 
4 Requirements ................................................................................................................................................... 2 
4.1 Essential ingredients ................................................................................................................................... 2 
Sesame seeds complying with RS EAS 1006 .................................................................................................. 2 
4.2 Optional ingredients ..................................................................................................................................... 2 
4.3 General requirements .................................................................................................................................. 2 
4.4 Specific requirements .................................................................................................................................. 3 
5 Food additives ................................................................................................................................................. 3 
6 Contaminants ................................................................................................................................................... 3 
6.1 Pesticide residues ........................................................................................................................................ 3 
6.2 Heavy metals ................................................................................................................................................. 3 
6.3 Aflatoxins ...................................................................................................................................................... 4 
7 Hygiene ............................................................................................................................................................. 4 
8 Microbiological limits ...................................................................................................................................... 4 
9 Packaging ......................................................................................................................................................... 4 
10 Labelling ......................................................................................................................................................... 4 
11 Sampling ........................................................................................................................................................ 5 
Annex A  (normative)  Determination of salt content ..................................................................................... 6 
A.1 Reagent ......................................................................................................................................................... 6 
A.2 Procedure ..................................................................................................................................................... 6 
A.3 Calculation .................................................................................................................................................... 7 
 DRS 415: 2023 
©RSB 2023- All rights reserved                  iv 
 Foreword 
Rwanda Standards are prepared by Technical Committees and approved by Rwanda 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 Standards 
adopted by Technical committees are ratified by members of RSB Board of Directors for publication and 
gazettment as Rwanda Standards. 
RS 415 was prepared by Technical Committee RSB/TC 003, Cereals, pulses, legumes and cereal products.  
In the preparation of this standard, reference was made to the following standard: 
1) US 1628: 2016, Sesame grain — Specification 
The assistance derived from the above source is hereby acknowledged with thanks. 
This second edition cancels and replaces the first.. edition (RS 415: 2020 ), which has been technically 
revised. 
Committee membership  
The following organizations were represented on the Technical Committee on Cereals, pulses, legumes and 
cereal products  (RSB/TC 003) in the preparation of this standard. 
Enterprise URWIBUTSO/SINA GERARD 
MANOSALIWA Food Industries Ltd  
MINIMEX Ltd  
National Agricultural Export Development Board (NAEB) 
National Industrial Research and Development Agency (NIRDA) 
Nyarutarama Business Incubation Center 
One Acre Fund-Tubura 
Rwanda Food and Drugs Authority 
Zamura Feeds Ltd DRS 415: 2023 
v                ©RSB 2023- All rights reserved 
 Rwanda Standards Board (RSB) – Secretariat 
 DRS 415: 2023 
1                ©RSB 2023- All rights reserved 
 Roasted sesame seeds — Specification  
1 Scope 
This Draft Rwanda Standard specifies the requirements, sampling and test methods for roasted sesame 
seeds from the varieties ( Sesamum indicum  L.) intended for human consumption. 
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, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies. 
RS CAC/RCP 1,  General principles of food hygiene  
RS CODEX STAN 192,  General standard for food additives  
RS CODEX STAN 193, General standard for contaminants and toxins in food and feed  
RS EAS 38, Labelling of pre-packaged foods — General requirements  
RS ISO 16050, Food stuffs — Determination 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 
RS ISO 20483, Cereals and pulses — Determination of the nitrogen content and calculation of the crude 
protein content — Kjeldahl method  
RS ISO 2171, Cereals, pulses and by-products — Determination of ash yield by incineration 
RS ISO 542, Oilseeds — Sampling  
RS ISO 5985, Animal feeding stuffs — Determination of ash insoluble in hydrochloric acid  
RS ISO 605, Pulses — Determination of impurities, size, foreign odours, insects, and species and variety —
Test methods  
RS ISO 6634, Fruits, vegetables and derived products — Determination of arsenic content — Silver 
diethyldithiocarbamate spectrophotometric method 
RS ISO 665, Oilseeds — Determination of moisture and volatile matter content 
RS ISO 729, Oilseeds — Determination of acidity of oils   
©RSB 2023- All rights reserved                  2 
 3 Terms and definitions 
For the purposes of this standard, the following terms and definitions apply. 
3.1 
sesame seeds 
edible seeds of the sesame plant, which are used whole or have oil extracted 
3.2 
roasted sesame seeds 
sesame seeds which have been subjected to heat 
3.3 
food grade packaging material 
packaging material, made of substances which are safe and suitable for their intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product 
4 Requirements 
4.1 Essential ingredients 
Sesame seeds complying with RS EAS 1006 
4.2 Optional ingredients 
The following optional ingredients including but not limited to the following may be used in roasted sesame 
seeds and shall comply with relevant standards:: 
a) salt complying with RS EAS 35; 
b) honey complying with RS EAS 36; and 
c) Spices. 
4.3 General requirements 
Roasted sesame seeds shall: 
a) be practically free from off flavours and odours; 
b) be clean; DRS 415: 2023 
3                ©RSB 2023- All rights reserved 
 c) be wholesome; 
d) have a colour characteristic of the variety; 
e) be free from extraneous matter and other foreign matter such as sand, glass and  metal; and 
f) not exceed 0.1% m/m, of filth when tested in accordance with RS ISO 605. 
4.4 Specific requirements 
Roasted Sesame seeds shall comply with the specific requirements given in Table 1 when tested in 
accordance with test methods specified therein. 
Table 1 — Specific requirements forroasted sesame seeds 
S/N Characteristic Requirements Test method 
i.  Moisture content, % m/m, max. 5.0 RS ISO 665 
ii.  Acid insoluble ash, % m/m, max. 0.4 RS ISO 5985 
iii.  Total ash% max. 4.0 RS ISO 2171 
iv.  Free fatty acids % m/m, max 3.0 RS ISO 729 
v.  Salt content (as sodium chloride), %, m/m, max. 1.2 Annex A 
5 Food additives 
Food additives which may be used in roasted sesame seeds shall be in accordance with RSCODEX STAN 
192. 
6 Contaminants 
6.1 Pesticide residues 
Roasted sesame seeds shall comply with the maximum residue limits for pesticides established by the Codex 
Alimentarius Commission 
6.2 Heavy metals 
Roasted sesame seeds shall not exceed the maximum limits for heavy metals in Table 2 when tested in 
accordance with test methods specified therein. 
Table 2 — Heavy metal contaminants in Roasted sesame seeds 
S/N Heavy metal Maximum limit (mg/kg) Test method 
i.  Lead 0.1 AOAC 999.11 
ii.  Arsenic 0.1 RS ISO 6634  
©RSB 2023- All rights reserved                  4 
 6.3 Aflatoxins 
Roasted sesame seeds shall not exceed aflatoxin limits in Table 3 when tested in accordance with test 
methods specified therein. 
Table 3 — Aflatoxin limits for Roasted sesame seeds 
S/N Type of aflatoxin Maximum limit (μg/kg) Test method 
i.  Total aflatoxin 10 RS ISO 16050 
ii.  Aflatoxin B1 5  
7 Hygiene 
Roasted sesame seeds shall be processed  and handled in accordance with RS CAC/RCP 1. 
8 Microbiological limits 
Roasted sesame seeds  shall not exceed microbiological limits  specified in Table 4 when tested in 
accordance with test methods specified therein. 
Table 4 — Microbiological limits  for Roasted sesame seeds 
S/N  
 Microorganism  
 Maximum limit  
 Test method 
 
i.  Total Viable Count, CFU/g  103 RS ISO 4833-1 
ii.  E.coli, CFU/g  absent RS ISO 16649-2 
iii.  Salmonella spp ,in 25g  Absent  RS ISO 6579-1  
iv.  Staphylococcus aureus , CFU/g Absent  RS ISO 6888-1 
v.  Yeasts and moulds, CFU/g  102  RS ISO 21527-2 
9 Packaging 
Roasted sesame seeds shall be packaged in food grade packaging material that ensures the integrity and 
safety of the product 
10 Labelling 
9.1 In addition to the requirements of RS EAS 38, the following labelling requirements shall apply and shall 
be legibly and indelibly labelled: 
a) product name as  “Roasted sesame seeds”; 
b) name and address of the manufacturer /packer/distributor/ importer/exporter/vendor; 
c) country of origin; DRS 415: 2023 
5                ©RSB 2023- All rights reserved 
 a) list of ingredients in descending order; 
d) batchnumber; 
b) net contents shall be declared in the metric system; 
e) food additives used;  
f) date of manufacture 
g) expiry date  
h) instructions for use; 
i) statement, “Food for Human Consumption’’ shall appear on the package; 
j) storage instructions; 
k) instructions on disposal of used package; 
9.2 When labelling non-retail packages, information for non-retail packages shall either be given on the 
packages 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 packages. 
11 Sampling 
Sampling of roasted sesame seeds shall be done in accordance with RS ISO 542.  
©RSB 2023- All rights reserved                  6 
 Annex A 
(normative)  
 
Determination of salt content 
A.1 Reagent 
A.1.1 Acetone 
A.1.2 calcium acetate solution 
A.1.3 HNO3 
A.1.4 0.1 N AgNO3 
A.1.5 Ferric indicato 
A.1.6 0.1 N NH4SCN3 
A.2 Procedure 
A.2.1 Weigh 2 g of a thoroughly mixed sample into a platinum or silica dish 
A.2.2 Disperse the sample with 10 mL of acetone 
A.2.3 Remove acetone, at room temperature, with an air current 
A.2.4 Add, and thoroughly, mix 10 mL of 10 % calcium acetate solution 
A.2.5 Carefully dry on a steam bath 
A.2.6 Ash in a muffle furnace at 500 °C (1 022 °F). Complete ashing not necessary 
A.2.7 Place the ash in a beaker and dissolve the ash in 25 mL HNO3 (1+3). 
A.2.8 Add at least 2 mL - 4 mL of 0.1 N AgNO3 that is just enough to precipitate all chloride present 
A.2.9 Add at least 5 mL of 0.1 N AgNO3 in excess, to B.2.8. 
A.2.10 Boil, cool, then add 5 mL ferric indicator. 
A.2.11 Titrate excess Ag with 0.1 N NH4SCN (which has been standardized to equalize normalities) to a 
permanent light brown end point. DRS 415: 2023 
7                ©RSB 2023- All rights reserved A.2.12 Subtract the amount of NH4SCN used in B.2.11 from the total AgNO3 used in B.2.8 and B.2.9. The 
resulting difference is the ml of 0.1 N AgNO3 used in the calculation of salt 
A.3 Calculation 
The salt content shall be calculated as follows: 
 
 
  
 
©RSB 2023- All rights reserved                  8 
 Bibliography 
[1] RS 415: 2020 Sesame seeds-Specification, First edition  
 DRS 415: 2023 
 
Price based on 7 pages  
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