DEAS 799: 2018  
ICS 67.060  
 
DRAFT EAST AFRICAN STANDARD  
Edible full fat soya flour — Specification  
 
EAST AFRICAN COMMUNITY  
 
 
 
 Second 
Edition 2018   
  DEAS 799: 2018  
ICS 67.060  
 
Copyright notice  
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  DEAS 799: 2018  
ICS 67.060  
 
Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.  
The Commit tee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National S tandards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures of 
the Community.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing.  
EAS  799 was prepared by Technical Committee EASC /TC  014, Cereals, pulses and related products . 
In preparation of this standard, assistance was derived from Indian Standard, IS 7837:1999, Specification for 
edible full -fat soya flour . 
   DEAS 799: 2018  
ICS 67.060  
 
Edible full fat soya flour — Specification  
1 Scope  
This draft East African Standard specifies the requirements, sampling and test methods for edible full fat soya 
flour obtained from soya bean( Glycine max (L.) Merr) intended fo r human consumption.  
2 Normative references   
The following referenced documents are indispensable for the application 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 965.22, Sorting corn grits — Sieving method  
CODEX STAN 192, General standard for food additives  
CODEXSTAN 193, Codex general standards for contaminants and toxins in food and feed  
EAS 38, Labelling of pre -packaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
EAS 762, Dry soybeans — Specification  
EAS 900, Cereals and Pulses - Sampling  
EAS 901, Cereals and Pulses – Test Methods  
ISO 7305, Milled cereal pr oducts — Determination of fat acidity  
ISO 11085, Cereals, cereals -based products and animal feeding stuffs  —Determination of crude fat and total fat content 
by the Randall extraction method   
ISO 14902, Animal feeding stuffs — Determination of trypsin inhibitor activity of soya products  
ISO 21527 -2, Microbiology of food and animal feedstuffs — 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   
ISO 4833 -1 Microbiology of the food chain -- Horizontal method for the enumeration of microorganisms -- Part 1: 
Colony count at 30 degrees C by the pour plate technique  
ISO 5498, Agricultural food products — Determination of crude fibre content — General method  
ISO 5985, Animal feeding stuffs -- Determination of ash insoluble in hydrochloric acid  
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 stuffs -- 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  
  DEAS 799: 2018  
ICS 67.060  
 
3 Terms and definitions  
3.1  
edible full fat soya flour  
milled product obtained from whole dry soya beans  
3.2   
soya bean  
whole mature dry bean of Glycine max  (L) Merr. varieties  
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  
3.4 
foreign matter  
all organic and inorganic material other than edible full fat s oya flour.  
3.5 
filth  
impurities of animal origin like dead insects.  
4 Quality requirements  
4.1 General requirements  
4.1.1 Edible full fat soya flour shall be prepared from soya beans complying with EAS 762.  
4.1.2 Edible full fat soya flour shall be:  
a) be characteristic of the colour of soya bean from which they were prepared;  
b) not contain any foreign matter, live insects and filth;  
c) be free from fermented musty or other objectionable odour and colours; and  
d) be wholesome and fit for human consumption in all as pects.  
4.2  Specific requirements  
Edible full fat soya flour  shall comply with the limits given in Table 1 when tested in accordance with the test 
methods specified therein.  
Table 1 — Specific requirements for edible full fat soya flour  
S/N Characteristic  Requirement  Test method  
i.  Moisture, % m/m, max.  10.0  
EAS 901, Clause 5  
ii.  Protein (N x 6.25), % m/m, min.  35.0 EAS 901, Clause 6  
 
iii.  Soya oil (fats on dry basis), % m/m, min.  16.0 ISO 11085   DEAS 799: 2018  
ICS 67.060  
 
iv.  Crude fibre, % m/m, max.  6.0 ISO 5498  
 
v.  Trypsin inhibitor activity, mL/g, max.  5.0 ISO 14902  
vi.  Fat  acidity, mg KOH/100 g, max.  80  ISO 7305  
vii.  Acid insoluble ash, % m/m, max.  0.40 ISO 5985  
 
 
4.3 Particle size  
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 coarse flour.  
5  Food additives  
Only the food additives permitted in CODEX STAN 192 may be used.  
6  Hygiene  
6.1 Edible full fat soya flour shall be prepared and handled in a  hygienic manner in accordance with EAS 39.  
6.2 Edible full fat soya flour  shall comply with the microbiological limits given in Table 2 when tested in 
accordance with the test methods specified therein . 
Table 2 — Microbiological limits  for Edible Full Fa t Soya Flour  
S/N Type of micro -organism  Limit  Test method  
i.  Escherichia coli , cfu/g  <1x 102   
 ISO 16649 -2 
 
ii.  Salmonella  in 25 g  absent  ISO 6579 -1 
 
iii.  Yeasts and Moulds, cfu /g max  104 ISO 21527 -2 
 
7  Contaminants  
7.1 Heavy metals  
Edible full fat  soya flour shall comply with those maximum limits for heavy metals established in CODEX 
STAN 193.  
7.2  Pesticide residues  
Edible full fat soya flour shall comply with those maximum pesticide residue limits established by Codex 
Alimentarius Commission for similar commodities.  
NOTE  Where the use of certain pesticide is prohibited by some Partner States, it shall be notified to all 
other Partner States accordingly.   DEAS 799: 2018  
ICS 67.060  
 
8. Weights and measures  
Edible Full Fat Soya Flour shall be packaged in accordance with the wei ghts and measures regulations of the 
destination country.  
NOTE  EAC Partner States are signatory to the International Labour Organizations (ILO) for maximum 
package weight of 50 kg where human loading and offloading is involved.  
9 Packaging  
Edible full fat soya flour shall be packaged in food grade material to safeguard the safety, hygienic, nutritional 
and organoleptic qualities of the product.  
10 Labelling  
Labelling shall be done in accordance with EAS 38. At the minimum, the following information shall be  
displayed:  
a) name of product as “Edible full fat soya flour”  
b) name and address of the manufacturer/packer/importer;  
c) brand name/registered trade mark;  
d) batch or code number;  
e) net weight in metric units;  
f) storage instruction as “Store in a cool dry place away fro m any contaminants’’;  
g) the statement "Food for human consumption";  
h) country of origin;  
i) date of manufacture;  
j) expiry date; and  
k) Instructions  for disposal of used package.  
11 Method of sampling  
Sampling shall be done in accordance with EAS 900  DEAS 799: 2018  
ICS 67.060