ICS 67.069 
 
Reference number  
DRS  497: 2022  
© RSB 2022  
  
 RWANDA 
STANDARD  DRS  
497  
 
First edition  
2022 -mm-dd 
 
Mandazi — Specification  
   
DRS  497: 2022  
©RSB 2022  - 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 2022  
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. 
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P.O Box 7099 Kigali -Rwanda  
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E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw   DRS  497: 2022  
iii                ©RSB 2022  - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................  iv 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  2 
4 Requirements  ................................ ................................ ................................ ................................  2 
4.1 Main ingredients  ................................ ................................ ................................ ...........................  2 
4.2 Optional ingredients  ................................ ................................ ................................ .....................  2 
4.3 Genera l requirements  ................................ ................................ ................................ ..................  3 
4.4 Specific requirements  ................................ ................................ ................................ ..................  3 
5 Food a dditives  ................................ ................................ ................................ ..............................  3 
6 Hygiene  ................................ ................................ ................................ ................................ ..........  4 
7 Contaminants  ................................ ................................ ................................ ................................  4 
7.1 Pesticide residues  ................................ ................................ ................................ ........................  4 
7.2 Heavy me tals ................................ ................................ ................................ ................................ . 4 
7.3 Aflatoxins  ................................ ................................ ................................ ................................ ...... 4 
8 Packaging  ................................ ................................ ................................ ................................ ...... 5 
9 Labelling  ................................ ................................ ................................ ................................ ........  5 
10 Sampling  ................................ ................................ ................................ ................................ ....... 5 
Annex  A (normative)  Determination of pH of aqueous extract  ................................ ...........................  6 
A.1 Apparatus  ................................ ................................ ................................ ................................ ...... 6 
A.1 Procedure  ................................ ................................ ................................ ................................ ...... 6 
Annex  B (normative)  Determination of acid insoluble ash  ................................ ................................ .. 7 
B.1 Reagents  ................................ ................................ ................................ ................................ ....... 7 
B.2 Apparatus  ................................ ................................ ................................ ................................ ...... 7 
B.3 Procedure  ................................ ................................ ................................ ................................ ...... 7 
B.4 Calculation  ................................ ................................ ................................ ................................ .... 7 
 DRS  497: 2022  
©RSB 2022  - All rights reserved                  iv 
 Foreword   
Rwanda Standard s 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 S tandards adop ted 
by Technical committ ees are ratified  by me mbers of RSB Board of Director s for publication and gazettment as 
Rwanda Standards.  
DRS  497 was prepared by Technical Committee RSB/TC 003, Cereals, Pulses, Legumes and Cereal Products . 
Committee membership  
The following organizations were represented on the Technical Committee on Milk and milk products  (RSB/TC 
004) in the preparation of this standard.  
ADMA International Ltd  
BAKHRESA Grain Milling  
Benya Co. Ltd  
CATAM  
Monasalwa Ltd  
Mount Meru Soyco Ltd  
Mukamira Dairy Ltd  
National Industrial Research and Development Agency (NIRDA)  
National Industrial Research and Development Agency (NIRDA)  
Nyarutarama Business Incubation Center  
Rwanda Food and Drug Administration  
Urwibutso Ese  
Zamura Feeds Ltd  
Rwanda  Standards Board  (RSB) – Secretariat  DRS  497: 2022  
v                ©RSB 2022  - All rights reserved  
 Introduction   
Mandazi, also known as the Swahili Bun or Swahili Coconut Doughnut, is a form of fried dough food/bread that 
originated on the Swahili Coast. It is one of the principal desserts in the cuisine of Africans  who inhabit the Great 
Lakes located in Kenya of east Africa. Mandazi (East African Doughnuts) - a spicy, airy yeast doughnut dough 
made with coconut milk, flavored with cardamom and grated fresh coconut or coconut flakes. Best served with 
chai for breakfast or as snacks . 
Mandazi is also known as Swahili Bun, Dahir Adani, Swahili coconut doughnut, mahamri/mamri (when made 
with coconut milk).  
Mandazi is a form of fried bread that originated on the Swahili coast, and one of the principal dishes in the 
cuisine of the Swahili people who inhabit the African Great Lakes.  
Mandazis are similar to doughnuts but are typically less sweet than the United States style of doughnuts. They 
are frequently made triangular in shape but are also commonly shaped as circle s or ovals dough, which are 
fried until they attain a golden -brown  hue. 
 
 
 
 DRS  497: 2022  
1                ©RSB 2022  - All rights reserved  
 Mandazi — Specification  
1 Scope   
This Draft Rwanda Standard specifies the requirements, sampling and test methods for Mandazi 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 foo d hygiene  
RS EAS 1, Wheat flour — Specification  
RS EAS 5, Refined white sugar — Specification  
RS EAS 12, Potable water — Specification  
RS EAS 38, Labelling of pre -packaged and prepared foods  
RS 164, Honey — Specification  
RS CODEX STAN 192, Codex general standard for food additives  
ISO 729:1988, Oilseeds — Determination of acidity of oils  
RS ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms ─ 
Part 1: Colony count at 30 degr ees C by the pour plate technique  
RS 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 16649 -2, Microbiology of food and animal feeding stuff s — 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   
©RSB 2022  - All rights reserved                  2 
  
3 Terms and definitions   
For the purposes of this sta ndard, the follow ing terms and definitions apply  
3.1 
Mandazi  
product made by frying or deep -frying the dough in oil, shortening or lard  
3.2 
baking po wder  
mixture of sodium bicarbonate and cream of tartar, used instead of yeast in baking.  
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 Main ingredients  
The following ingredients shall be used in  the preparation of Mandazi (Fried bread) . 
a) wheat flour complying with RS EAS 1;  
b) sugar complying with RS CODEX STAN 212;  
c) potable water complying with RS EAS 12;  
d) baker’s yeast or baking po wder  as a raising agent  
e) shortening;  
4.2 Optional ingredients  
In addition  to the essential ingredients in 4.1  the following ingredients may be used in the preparation of bread:  
a) milk or milk products;  DRS  497: 2022  
3                ©RSB 2022  - All rights reserved  
 b) gluten;  
c) oilseeds and oilseed products;  
d) fruits and fruit products; and  
e) any food ingredients  fit for human consumpti on. 
4.3 General r equirements  
Mandazi shall:  
a) Have golden brown colour;  
b) have soft texture;  
c) have a uniform surface, free from blisters and excessive brown pigmentation;  
d) not be excessively oily; and  
e) not be rancid bitter or have other objectionable odours and taste.  
4.4 Specific requirements  
Mandazi shall with the specific requirements stipulated in Table 1 when tested in accordance with test method 
specified therein  
Table 1⎯Specific requirements for Mandazi  
S/N Characteristic  Requirement  Test method  
i.  Moisture content, %, max.  25-35 ISO 712  
ii.  pH of aqueous extract  5.3 - 6.0 Annex A  
iii.  Acid insoluble ash, %, mass by mass, on dry basis, max.  0.2 Annex B  
iv.  Free fatty acid %, by mass max  0.5 ISO 729  
v.  Crude fibre % m/m on dry basis, min,  0.3 ISO 5498  
vi.  Peroxide value, meq. oxygen/kg fat, max.  10  RS ISO 3960  
 
5 Food additives  
Food additives which may be used in the manufacture of Mandazi shall comply with RS CODEX STAN 192   
©RSB 2022  - All rights reserved                  4 
 6 Hygiene  
6.1 Mandazi shall be  manufactured processed, packaged, stored and distributed under hygienic conditions 
prescribed in RS CAC/RCP 1.  
6.2 Mandazi shall not exceed microbiological limits in Table 2 when tested in accordance with test methods 
specified therein  
Table 2⎯Microbiolo gical limits for Mandazi (fried bread)   
S/N Microorganism  Maximum limit  Test method  
i.  Total viable count , CFU/ml  103 RS ISO 4833 -1 
ii.  E. coli, in cfu/g, max  <1 ISO 7251  
iii.  Salmonella, 25g, max.  Absent  ISO 6579  
iv.  Yeast and Moulds, per g, max.  102 ISO 21527 -2 
7 Contaminants  
7.1 Pesticide residues  
Mandazi shall conform to those maximum residue limits for pesticide residues established by Codex 
Alimentarius Commission for this commodity.  
7.2 Heavy metals  
Mandazi shall not exceed the acceptable limits of Heavy metals specified in Table 3  
Table 3— Limits of heavy metals in for Mandazi (fried bread)  
S/N Microorganism  Maximum limit  Test method  
i.  Lead (Pb)  0.5  AOAC 999.11  
ii.  Copper ( Cu) 2.0 
iii.  Arsenic ( Ar)   1.0  AOAC 942.17  
 
7.3 Aflatoxins  
When tested in accordance with RS ISO 16050, aflatoxin levels in Mandazi shall not exceed 10 μg/kg and 5 
μg/kg for total aflatoxin and aflatoxin B1 respectively.  
Packaging  DRS  497: 2022  
5                ©RSB 2022  - All rights reserved  
 8 Packaging  
Mandazi (Fried bread) shall be packaged in a food grade material to safe guard the hygienic and nutritional 
quality of the product. The container shall be moisture and air proof, oil proof and well -sealed to prevent spoilage 
or contamination The packaging materials shall comply with the national environmental legislation,  
9 Labelling  
7.1 In addition to the requirements of RS EAS 38, the following specific labelling requirements shall be legibly 
and indelibly marked;  
a) common name of the product, ‘ Mandazi ”. 
b) complete list of ingredients shall be declared on the label in des cending order of proportion;  
c) net weight in metric units;  
d) name and physical address of the manufacturer/packer/distributor of the product shall be declared on the 
label;  
e) date of manufacture;  
f) list of ingredients;  
g) lot identification;  
h) expiry date;  
i) country of origin;  
k) storage instructions; and  
l) instructions on disposal of used package.  
10 Sampling  
Sampling of Mandazi shall be done in accordance with ISO 24333.  
 
 
 
  
©RSB 2022  - All rights reserved                  6 
 Annex  A 
(normative ) 
 
Determination of pH of aqueous extract   
A.1 Apparatus  
pH meter  
A.1 Procedure  
A.2.1  Preparation of aqueous extract of the material  
Grind to a fine paste about 10 g of the material in a glass pestle and mortar, add 100 mL of water and mix 
thoroughly. Allow the mixture to stand for about 15 min.  
A.2.2  Determination of pH of aqueous extract  
Determine the pH of the solution using the pH meter.  
 
 
 
 
  DRS  497: 2022  
7                ©RSB 2022  - All rights reserved  
 Annex  B 
(normative ) 
 
Determination of acid insoluble ash   
B.1 Reagents  
 Determination of acid insoluble ash  
 Dilute hydrochloric acid, prepared by diluting concentrated hydrochloric acid with water in a ratio of 2:5.  
B.2 Apparatus  
B.2.1  Muffle furnace at 600 °C ± 20 °C  
B.2.2  Water bath  
B.3 Procedure  
Weigh accurately 5 g -10 g of finely po wder ed bread in a porcelain or platinum dish. Ignite the material in the 
dish with a suitable flam e until it chars. Place the ignited bread in the muffle furnace. Heat at 600 °C ± 20 °C for 
at least 1 h. Remove the dish from the furnace and cool.  
Wet the ash with a suitable amount of hydrochloric acid, and place on a water bath for 10 min. Filter throu gh a 
No. 1 sinter glass crucible. Wash the crucible with water until the washings are free from acid. Dry the crucible 
in an air -oven for 2 h. Cool in a desiccator and weigh. Repeat the process until the difference between two 
successive weighings is less than 1 mg. Take the lowest mass.  
B.4 Calculation  
Acid insoluble ash, percent by mass (on dry basis) = M2 X 100/M1 where,  
M1 is the mass of sample, and  
M2 is the of insoluble matter.  
  
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 DRS  497: 2022  
 
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