DRAFT UGANDA STANDARD  
  DUS 1967   
First  Edition  
2018 
 
 
 Reference number  
DUS 1967 :2018 
© UNBS 2018   
  
Sesame paste — Specification  
 DUS 1967 :2018  
ii © UNBS 2018  – 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 applicatio n 
© UNBS 2018   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNB S. 
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 DUS 1967 :2018  
© UNBS 2018  – All rights reserved  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 -
ordinate 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 T rade 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, aca demia, 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 recommendin g 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 an d oils.   
. DUS 1967 :2018  
iv © UNBS 2018  – All rights reserved  
  
 DUS 1967 : 2018  
v  
 Sesame paste — Specification  
1 Scope   
This Draft Uganda standard describes  the requirements and methods of sampling  and test of sesame paste 
also known as Tehena for human consumption.  
2 Normative references   
The following referenced documents referr ed 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 amendmen ts) applies.  
US 1628 , Sesame grain specification  
US EAS 38 , General standard for labelling of pre -packaged foods   
US EAS 39 , Code of practice for hygiene in the food and drink manufacturing industry   
CODEX  STAN 192  
US ISO 6579,  Microbiology of food and an imal feeding stuffs -- Horizontal method for the detection of 
Salmonella spp.  
US ISO 7251, Microbiology of food and animal feeding stuffs -- Horizontal method for the detection and 
enumeration of presumptive Escherichia coli -- Most probable number techniq ueUS 
US 635:,Code of hygiene practice for oilseeds handling and milling  
US ISO 729 , Oilseeds -- Determination of acidity of oils  
US ISO 659, Oilseeds — Determination of oil content (Reference method)  
DUS ISO 735, Oilseed residues — Determination of ash in soluble in hydrochloric acid  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply. :  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsi ng platform: available at http://www.iso.org/obp  
3.1  
foreign matter  
any organic or inorganic matter other than the food grains or pulse referred to in the relevant paragraphs e.g 
husk, chaff, weeds, sand,  lumps of clay and other kinds of grains or pulses  
  
vi © UNBS 2018  – All rights reserved  
 4 Description  
Sesame paste is a product obtained by grinding mature, roasted and husked sesame seeds of the species 
Sesame indicum L.  . 
4 Requirements  
4.1 General requirements  
Sesame paste shall  
a) from Sesame seeds comply with US 1628   
b) be safe and suita ble for human consumption.  
c) have a distinctive natural flavour and be free from rancidity  
d) have a colour and texture shall become homogeneous and free from agglomeration.  
e) be free from extraneous and foreign matter.  
f) be free from artificial flavour, filling  agent, colouring and bleaching agents (i.e.: titanium dioxide).  
4.2 Specific requirements  
Sesame shall conform to the specific requirements when tested wi th the methods stated in table 1  below  
Table 2 1 Specific requirements for sesame paste  
s/n Paramet er Requirement  Method of test  
1 Moisture , by mass, %  1.5%.  US ISO 665  
3 Total fats, % mass, min  45% US ISO 734  
4 Total a sh, on dry matter basis, % mass, max  3.5%  US ISO 749  
5 Acid insoluble ash   0.3%  DUS ISO 735:  
6 Extracted oil acidity,  as% oleic acid, max  1.8%  US ISO 729  
5 Food additives  
Only the f ood additives permitted in US 45 standards for food additives may be used  
6 Contamination  
6.1 Pesticide  
Sesame paste shall comply with those maximum pesticide residue limits established by CODEX Alime ntarius 
commission for similar commodities .  
© UNBS 2018  – All rights reserved  vii 
 6.2 Heavy metals  
Sesame paste shall comply with those maximum heavy metal limits established by CODEX Alimentarius 
commission for similar commodities  
6.3 Aflatoxin  
The maximum content of aflatoxins in  Sesame pas te when determined in accordance with the method 
described in US ISO 16050shall not exceed 5 μg/kg (ppb) for aflatoxin B  and 10 μg/kg for total aflatoxins  
7 Hygiene  
7.1  Sesame paste shall be produced, prepared and handled in accordance with the provisions of appropriate 
US EAS 39 and US 635  
7.2  Sesame paste shall con form to the microbial limits stated in table 2:   
 
s/n Requirement  Limits  Test method  
1 Total plate count, cfu/m  105 US ISO 4833 -1 
2 E.coli count per g, Max  Absent  US ISO 11866,  
3 Salmonella sp.  Absent  US ISO 6785  
4 Yeast and mould count per g, max   103 US ISO 661  
 
8 Packaging  
Sesame paste shall be packed in food grade containers which will safeguard the hygienic, nutritional, and 
organoleptic qualities of the product  
9 Labelling  
9.1 In addition to the requirements in US EAS 38, each package shall  be legibly and indelibly labelled with 
the following:  
i. The name of the product shall be “Sesame paste ” 
ii. Brand name/trade name;  
iii. The name and physical address of the manufacturer;  
iv. Lot identificatio n 
v. batch/code number  
vi. volum e in metric units;  
vii. List of ingredien ts in descending order  if any  
viii. list of any additives used;  
ix. Date of manufacture;   
viii © UNBS 2018  – All rights reserved  
 x. Country of origin;  
xi. Storage conditions;  
xii. Expiry dat e 
10 Sampling  
Methods of sampling of sesame paste shall be  accordance with US ISO 542  
  
© UNBS 2018  – All rights reserved  ix 
 Bibliography  
1] CODEX STAN 259 -R – 2007 , REGIONAL STANDARD FOR TEHENA   
2]   
x © UNBS 2018  – All rights reserved  
 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 governe d by the Standards Act, 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 Nation al Bureau of Standards. 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 1967 : 201 8   
 
ICS nn.nnn.nn  
Price based on nn pages  
© UNBS 2018– All rights reserved