AFRICAN 
STANDARD  DARS  
1350:2023  
First edition 2023 
 
 Reference No. DARS 1350 :2023(E) 
ICS 67.060 
 
 
© ARSO 2023 
 
 
 
 
 
 
 
 
 
 
 
Teff flour  — Specification   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS  1350 :2023 (E) 
ii © ARSO  2023 — All rights reserved   
Table of contents  
 
1 Scope  ................................ ................................ .........  Error! Bookmark not defined.  
2 Normative references  ................................ .................  Error! Bookmark not defined.  
3 Definitions  ................................ ................................ ... Error! Bookmark not defined.  
4 Quality requirements  ................................ ...................  Error! Bookmark not defined.  
4.2 General requirements  ................................ .................  Error! Bookmark not defined.  
4.3 Specific requirements  ................................ .................  Error! Bookmark not defined.  
4.3.1  Classification  ................................ ..............................  Error! Bookmark not defined.  
4.3.2  Grading  ................................ ................................ ....... Error! Bookmark not defined.  
5 Contaminants  ................................ .............................  Error! Bookmark not defined.  
5.1 Metals  ................................ ................................ .........  Error! Bookmark not defined.  
5.2 Pesticide residues  ................................ ......................  Error! Bookmark not defined.  
6 Hygiene  ................................ ................................ ...... Error! Bookmark not defined.  
7 Packaging  ................................ ................................ ... Error! Bookmark not defined.  
8 Labelling  ................................ ................................ ..... Error! Bookmark not defined.  
9 Sampling methods  ................................ ......................  Error! Bookmark not defined.  
Annex A (normative)  Methods of analysis for rice specifications Error! Bookmark not 
defined.  
Annex B (normative)  Determination of waxy rice in parboiled rice Error! Bookmark not 
defined.  
Bibliography  ................................ ................................ ...........  Error! Bookmark not defined.  
 
  DARS 1350 :2023 (E) 
© ARSO  2023 — All rights reserved  iii Foreword  
 
The African Organization for Standardization (ARS) is an African intergovernmental organization 
made up of the United Nations Economic Commission for Africa (UNECA) and the Organization of 
African Unity (AU). One of the fundamental mandates of ARSO is to develop and harmoniz e African 
Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase Africa’s 
product and service competitiveness globally and uplift the welfare of African communities.  The work 
of preparing African  Standa rds is normally carried out through ARSO  technical committees. Each 
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right to be represented on that committee. International organizations, Regional Economic 
Communities (RECs), governmental and non -governmental  organizations , in liaison with ARSO , also 
take part in the work.  
 
ARSO  Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.  
 
The main task of technical committee s is to prepare ARSO  Standards. Draft ARSO  Standards 
adopted by the technical committees are circulated to the member bodies for voting. Publication as an 
ARSO  Standard requires approval by at least 75 % of the member bodies casting a vote.  
 
Attention is d rawn to the possibility that some of the elements of this document may be the subject of 
patent rights. ARSO  shall not be held responsible for identifying any or all such patent rights.  
 
This African Standard was prepared by the ARSO Technical Committee on  Cereals, Pulsses and 
Derived  Products (ARSO/TC 12). 
 
 
 
 
 
© African Organisation for Standardisation  2023 — All rights reserved* 
 
ARSO Central Secretariat  
International House 3rd Floor  
P. O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel. +254 -20-2224561, +254 -20-311641, +254 -20-311608  
Fax: +254 -20-218792  
E-mail: arso@arso -oran.org  
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* 2023 ARSO  — All rights of exploitation reserved worldwide for African Member  States’ NSBs. 
 DARS  1350 :2023 (E) 
iv © ARSO  2023 — All rights reserved   
Copyright notice  
 
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© African Organisation for Standardisation 20 23 — All rights reserved  
 
ARSO Central Secretariat  
International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-311641, +254 -20-311608  
Fax: +254 -20-218792  
 
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  DARS 1350 :2023 (E) 
© ARSO  2023 — All rights reserved  v  DARS 1350 :2023(E) 
© ARSO  2023 — All rights reserved   Teff flour  — Specification  
 
1 Scope  
 
This African standard specifies the requirements and methods of sampling and test for teff flour 
prepared from teff grains (Eragrostis tef) that include all the classifications magna (very white), nech 
(white), quey (brown) and sergegna  (mixed) for human consumption  
 
2 Normative references  
 
The following referenced documents are indispensable for the application of this African  standard. 
Only the latest edition of the documents (including any amendments) shall be applicable.   
 
ARS 56, Prepackaged foods — Labelling  
ARS 1349 , Teff—Specification  
CXS 192, General standard for food additives  
ISO 5985, Animal feeding stuffs — Determination of ash insoluble in hydrochloric acid  
ISO 27085, Animal feeding stuffs — Determination of calcium, sodium, phosphorus, magnesium, 
potassium, iron, zinc, copper, manganese, cobalt, molybdenum, arsenic, lead and cadmium by ICP -
AES 
ARS 53, General principles of food hygiene — Code of practice  
ISO 711, Cereals and cereals products determination of moisture content (Basic reference 
method)  
ISO 712. Cereals and cereals products determination of moisture content (Routine reference method)  
EN ISO 2171, Cereals, pulses and by -products - Determination of ash yield by incineration  
ISO 20483 Cereals and pulses - Determination of the nitrogen content and calculation  of the crude 
protein content - Kjeldahl method  
ISO 6579 -1, Microbiology of food and animal feed — 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 stuffs — Horizontal method for the en umeration 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  
ISO 5223, Test sieves for cereals  
 
1SO 24333, Cereals and cereal products -Sampling  
ISO 5498, Agricultural and food products - Determina tion of crude fiber content (General method).  
ISO 16050, Foodstuffs - Determination  of aflatoxin B1, and the total content of aflatoxins BI, B2, GI 
and G2 in cereals, nuts and derived products - High-performance liquid chromatographic method  
ISO 6541, Agricultural food products - Determination of crude fiber content - General method cont ent 
(milled grain and whole grain.)  
ISO 6579 -2, Microbiology of food and animal feed — Horizontal method for the detection, 
enumeration and serotyping of salmonella — Part 2. Enumeration by a miniaturized most probable 
number technique  
ISO 7251. Microbiolo gy of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive  Escherichia coli — Most probable number technique  
ISO 2152 7 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration  of yeasts  and moulds — Part 1. Colony count technique  in products with water activity 
greater than 0. 95  
AOAC 920.  Determination of Total crude fiber  
AOAC 920.87, Determination of Protein  
AOAC 923. 03. Determination of Total ash  
AOAC 925.10, Determinati on of Moisture  
AOAC 920.39, Determination of Fat,  
AOAC 966. 24, Determination of Coliform and E.  coli  
AOAC 977. 02. Determination of Mo uld and yeast  
AOAC 967. 25, Determination of Salmonella  
 
  
AFRICAN STANDARD  DARS 1350 :2023(E)  
2 © ARSO  2023 — All rights reserved  3 Terms and definitions  
 
For the purpose of this standard, the following definitions shall apply:  
 
3.1  
teff 
dry grains obtained from family of Poaceae , sub family Eragtostoidea , genus Eragrostis  and species 
Eragrostis  tef which is harvested for grain and milled into flour  
 
 
3.2  
teff flour  
flour which is obtained  by milling te ff grain  
 
3.3 
magna /very white teff flour  
flour which is obtained by milling very white /magna/ teff grain  
 
3.4  
nech /white te ff flour  
flour which is obtained by milling white /nech/ teff grain  
 
3.5  
quey /red te ff flour  
flour which is obtained by milling red /quey/ teff grain  
 
3.6  
sergegna /mixed/ teff flour  
flour which is obtained by milling mixed /sergegna/ teff grain  
 
 
4 Requirements  
 
4.1 General requirements  
 
Teff flour shall:  
 
a) be free from any harmful ingredients, substances, injurious to health or any foreign matter;  
b) be free from any added artificial colo uring matter,  
c) have the characteristic teff flour appearance,  
d) be free from rancidity,  
e) be free from insect and rodent contamination.  
f) not be fermented and be free fr om fungal infestation  musts. or objectionable odo urs and 
adulterants.  
 
4.2 Specific requirements  
 
Teff f lour shall comply with the specific  requirements specified in Table 1.  
  DARS 1350 :2023(E) 
© ARSO  2023 — All rights reserved   Table 1 - Specific  requirements for teff flour  
 
 
S/No.   
Characteristic  Requirement   
Test methods  Magna  
(Very 
white) Nech  
(Whi te) Quey(Red)  Sergegna  
(mixed)  
4.2.2 Total crude fiber,  
% m/m, max   
3.2  
3.2  
3.2  
3.2 ISO 5498,  
ISO 6541,  
AOAC 920  
4.2.5   
Protein, % m/m, min   
8.0  
8.0  
8.0  
8.0 ISO1871,  
ISO 20483  
AOAC  920.87  
4.2.6  Total ash, % m/m, max  3.0 30 4.0 3.0 ISO 2171,  
AOAC  923.03  
4.2.7  Acid insoluble ash,  
% m/m 0.25 0.25 0.33 0.25 ISO 5985  
4.2.9   
Moisture,  % m/m,  max  
12.5  
12.5  
12.5  
12.5 ISO 6540,  
ISO 711,  
ISO 712  
AOAC 925.10  
4.2.10  Fat, % m/m, max.  6.0 6.0 6.0 6.0 AOAC 920.39  
4.2.11  Phytate , mg/100g, max  1500  1500  1500  1500  By difference  
4.2.12  Particle size,  
Passed through 250|um  54.0-90.0 54.0-90.0 54.0 – 90. 0 54.0-90.0 ISO 5223  
 
5 Food additives  
 
Teff flour shall contain only permitted additives complying with CODEX STAN 192.  
 
6 Contaminants  
6.1 Heavy metals  
 
Teff flour shall not contain heavy metals at levels exceeding the limits indicated in Table 2.  
 
Table 2 – Heavy metals limits  for teff flour  
 
S/No.  Heavy metal  Limit (mg/kg, 
max.)  Test 
method  
6.1.1  Arsenic (as As)  0.1 ISO 27085  
6.1.2  Lead (as Pb)  0.2 ISO 27085  
6.1.3  Cadmium  0.1 ISO 27085  
 
6.2 Aflatoxin limits  
Teff flour shall comply with levels for aflatoxins given in Table 3 when tested in accordance with the 
test methods specified therein .  
  DARS 1350 :2023(E)  
4 © ARSO  2023 — All rights reserved  Table 3 — Mycotoxin limits for Teff flour  
 
S/N Aflatoxin  Maximum limit  
(µg/kg)  Test method  
i. Total aflatoxins 
(AFB1+AFB2+AFG1 
+AFG2)  10 ISO 16050  
ii. Aflatoxin B1  5 
 
7 Hygiene  
 
Teff flour  shall be produced and handled under hygienic conditions in accordance with ARS 53 and 
shall comply with the microbial limits given in Table 3 when tested in accordance with the test 
methods prescribed therein.  
 
Table 4 – Microbiological limit  for teff flour  
 
S/N
o. Microorganism  Maximum limit  Test method  
i.  E. coli, cfu per g, max.  Absent  ISO 7251,  
ISO 16649 -2 
AOAC 966.24  
ii.  Mold and yeast , cfu per g, 
max.  10.0x103 ISO 21527 -1, 
AOAC 977.02  
iii.  Salmonella , cfu per g, max.  Absent  ISO 6579 -1 
ISO 6579 -2, 
AOAC 967.25  
 
8 Packaging  
 
Teff flour shall be packed in food grade  packaging material,  which will safeguard the hygienic, 
nutritional and organoleptic qualities of the products.   
 
9 Labe lling  
In addition to ARS 56, the following specific labelling requirements shall apply and shall be legibly and 
indelibly marked  (labelled) with the following information :   
 
a) Coun try of origin  
b) Name and physical and postal address of manufacturer  
c) Name of the product as “Teff flour": including its classificat ion. 
d) Net weight  in kg  
e) Date of manufacture and batch number;  
f) Best before date;  
g) Storage instruction;  
h) List of ingredients  
i) Nutritional value content (protein, fat, carbohydrate and calorie value etc).  
 
 
10 Sampling  
 
Sampling of teff flour shall be done in accordance with ISO 24333.