DRAFT FOR PUBLIC REVIEW DRAFT UGANDA STANDARD  
  DUS DEAS  767 
Second  Edition  
2017-mm-dd 
 
 Reference number  
DUS DEAS  767: 2017 
© UNBS 2017 
   
Fortified wheat flour — Specification  
 
 DRAFT FOR PUBLIC REVIEWDUS DEAS 767: 2017  
ii                © UNBS  2016 - 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 application  
© UNBS 2017 
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 UNBS. 
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The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
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Uganda 
Tel: +256 417 333 250/1/2 
Fax: +256 414 286 123 
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Web: www.unbs.go.ug  
 DRAFT FOR PUBLIC REVIEWDUS DEAS 767: 2017 
© UNBS  2017 - All rights reserved                iii National 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 Trade 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 representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
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 recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 767:20 17, Fortified wheat flour — Specification , is identical with and 
has been reproduced from an International Standard, ISO 767:20 17, Fortified wheat flour — Specification , and 
is being proposed for adoption as a Uganda Standard. 
This standard cancels and replaces the first edition US EAS 767: 2012, which has been technically revised. 
This standard was developed by Food and agriculture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, “ East African Standard " appear, they should be replaced by "Uganda Standard." DRAFT FOR PUBLIC REVIEW
 DEAS 767: 2017  
ICS 67.060 
 
© EAC 2017                                                                                                                        Second Edition 2017  
 DRAFT EAST AFRICAN STANDARD 
Fortified wheat flour — Specification 
EAST AFRICAN COMMUNITY DRAFT FOR PUBLIC REVIEWDRAFT FOR PUBLIC REVIEWDEAS 767: 2017  
ii © EAC  2017  – All rights reserved  
 Copyright notice 
This EAC document is copyright-protected by the EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2017  — All rights reserved 
East African Community 
P.O. Box 1096, 
Arusha 
Tanzania 
Tel: + 255 27 2162100 
Fax: + 255 27 2162190 
E-mail: eac@eachq.org 
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be prosecuted. DRAFT FOR PUBLIC REVIEWDEAS 767: 2017  
© EAC 2017  – All rights reserved  iii 
 Contents Page 
Foreword ............................................................................................................................................................  iv 
Introduction ......................................................................................................................................................... v  
1 Scope  ................................ ................................ ................................ ................................ ...................... 1 
2 Normative references  ................................ ................................ ............................................................  1 
3 Terms and definitions  ................................ ................................ ...........................................................  2 
4 Quality requirements ................................ ................................ .............................................................  4 
4.1 Raw materials  ................................................................ ................................ ................................ ........ 4 
4.2 General requirements  ................................ ................................ ...........................................................  4 
4.3 Specific requirements  ................................ ................................ ...........................................................  4 
4.4 Self-raising flour  ................................ ................................................................ ................................ .... 5 
5 Fortification requirements  ................................ ................................ ................................ .................... 5 
5.1 Levels of micronutrients  ................................ ................................ ................................ ....................... 5 
5.2 Stability of fortificants and premixes  ................................................................ ................................ .. 6 
5.3 Premix  ................................ ................................ ................................ ................................ ..................... 6 
6 Food additives  ................................................................ ................................ ................................ ....... 6 
7 Hygiene  ................................ ................................ ................................ ................................ ................... 6 
8 Contaminants  ................................................................ ................................ ................................ ......... 7 
8.1 Heavy metals  ................................................................ ................................ ................................ .......... 7 
8.2 Pesticide residues  ................................ ................................................................ ................................ . 7 
8.3 Mycotoxins  ................................................................ ................................ ................................ ............. 7 
9 Weights and measures  ................................ ................................ ................................ ......................... 8 
10 Packaging  ................................ ................................ ................................ ................................ ............... 8 
10 Labelling  ................................ ................................ ................................ ................................ ................. 8 
10.1  General l abelling  ................................ ................................................................ ................................ .... 8 
10.2  Nutrition labelling  ................................ ................................................................ ................................ .. 8 
10.3  Nutrition and health claims  ................................ ................................ ................................ .................. 9 
11 Sampling  ................................ ................................ ................................ ................................ ................ 9 
Annex A (informative)  Fortificants compound .............................................................................................  10 
Bibliography ...................................................................................................................................................... 13 
 DRAFT FOR PUBLIC REVIEWDEAS 767: 2017  
iv © EAC  2017  – All rights reserved  
 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.  
The Community has established an East African Standards Committee (EASC) mandated to develop and 
issue East African Standards (EAS).  The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations in the community .  
East African Standards are developed through Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards. 
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 .  
DEAS 767 was prepared by Technical Committee EASC/TC 018, Nutrition and Foods for Special Dietary 
Uses . 
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights. 
This second edition cancels and replaces the first 2012 edition (EAS 767: 2012), which has been technically 
revised. DRAFT FOR PUBLIC REVIEWDEAS 767: 2017  
© EAC 2017  – All rights reserved  v 
 Introduction 
The Health Ministers of the East, Central and Southern Africa (ECSA- HC) Health Community passed a 
resolution in 2002 directing the Secretariat to work with the countries to fortify commonly consumed foods in 
the region after recognizing that the high levels of malnutrition in the region. ECSA-HC is an 
intergovernmental organization that fosters cooperation in health among countries in the East, Central and 
Southern African Region. It has 10 active member states namely Kenya, Uganda, Tanzania, Malawi, Zambia, 
Zimbabwe, Lesotho, Swaziland, Mauritius and Seychelles. The mandate of the organization is to promote 
relevance and efficiency in health in the region. 
Following initial promotion efforts, the countries identified staple foods suitable for fortification as oil, sugar, 
maize meal/ flour and wheat flour. These foods can be used as vehicles to deliver essential micronutrients to 
the populations. Based on scientific evidence and working with countries using country data, the Secretariat 
developed implementation focused guidelines on fortification of these foods to help countries start up 
programs and scale up the existing programs. These guidelines included fortification levels for addition of 
micronutrients at the factory, and levels for monitoring at commercial level. 
Based on the guidelines and other available information, most of the countries in the East African Region and 
in the larger Africa have initiated national programs on oil fortification with vitamin A; and wheat and maize 
meal/flour fortification with iron, zinc, folic acid, niacin, vitamin B-1, B-2 and B-12, B-6 and vitamin A. Sugar 
fortification with vitamin A has also been considered as a way of supplementing other sources of the vitamin in 
order to prevent and reduce problems associated with the deficiency of this vitamin. Salt fortification with 
iodine continues to be implemented in all the countries. 
With the increased trade of food commodities including these fortified foods within the region, it has become 
imperative to develop regional standards that over and above the other standards, stipulate minimum and 
maximum levels of the added nutrients, provide clauses on how to pack the fortified product and the use of 
health and nutrition claims. The guidelines developed through ECSA have now been incorporated into food 
standards to provide for specific fortified products. 
It is envisaged that, the adoption of these standards and their utilization within the region will help countries 
adopt food fortification as a strategy to prevent, alleviate or eliminate micronutrient deficiency in the region. 
Standards will not only promote the health of the population but will also ensure safety of food products and 
enhance fair trade. 
This standard was developed with support from the East, Central and Southern African Health community 
(ECSA-HC) Secretariat. This was possible through a grant by the A2Z Project of the United States Agency for 
International Development (USAID). The financial and technical support was used in the process of 
formulation of fortification levels, development of the draft standards and mobilization of stakeholders to 
review the standard in national and regional fora. This support is hereby acknowledged. 
 DRAFT FOR PUBLIC REVIEWDRAFT FOR PUBLIC REVIEWDRAFT EAST AFRICAN STANDARD  DEAS 767: 2017  
 
© EAC 2017  – All rights  reserved  1 
 Fortified wheat flour — Specification 
1 Scope 
This Draft East African Standard specifies the requirements, sampling and test methods for fortified wheat 
flour prepared from common wheat (Triticum aestivum L.),  club wheat (T. compactum Host.)  or a mixtures 
thereof intended for human consumption. 
It does not apply to wheat flour obtained from Triticum durum.  
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. 
AOAC 2001.13 , Determination of Vitamin A(Retinol)in Food  
AOAC 953.17, Thiamine (vitamin B1) in grain products. Fluor  
AOAC 961 .02, Germicidal Spray Method  
AOAC 970.65, Riboflavin(Vitamin B2) in Foods and Vitamin Pr  
AOAC 975.41 , Niacin and niacinamide in cereal products. Aut  
AOAC 2004.05 , Total Folates in Cereal  
AOAC 2011.14, Calcium, Copper, Iron, Magnesium, Manganese, P  
CODEX STAN 193 , General standard for contaminants and toxins in food and feed 
EAS 1 , Wheat flour — Specification  
EAS 38 , Labelling of pre-packaged foods — Specification 
EAS 39 , Code of practice for hygiene in the food and drink manufacturing industry 
EAS 44 , Milled maize products — Specification 
EAS 51 , Wheat grains — Specification  
EAS 803 , Nutriotion labelling — Requirements  
EAS 804, Claims on food — General requirements 
EAS 805, Use of nutrition and health claims — Requirements  
ISO 711 , Cereals and cereal products — Determination of moisture content (Basic reference method) DRAFT FOR PUBLIC REVIEW 
2 © EAC  2017  – All rights reserved  
 ISO 712 , Cereals and cereal products — Determination of moisture content — Reference method 
ISO 2171, Cereals, pulses and by-products — Determination of ash yield by incineration 
ISO 4832 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colony-count technique  
ISO 5498, Agricultural food products — Determination crude fibre Content-General method 
ISO 6579 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella 
spp. 
ISO 6888-1 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird-Parker agar medium 
ISO 7251 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique 
ISO 7954 , Microbiology — General guidance for enumeration of yeasts and moulds — Colony count 
technique at 25 °C 
ISO 13690 , Cereals, pulses and milled products — Sampling 
ISO 16050 , Foodstuffs — 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 
ISO 16649-1 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of β-
glucuronidase-positive Escherichia coli — Part 1: Colony-count technique at 44 °C using membranes and 5-
bromo-4-chloro-3-indolyl β-D-glucuronide  
ISO 20483 , Cereals and pulses – Determination of the nitrogen content and calculation of the crude protein 
content — Kjeldahl method 
ISO 20633 , Infant formula and adult nutritionals -- Determination of vitamin E and vitamin A by normal phase 
high performance liquid chromatography  
ISO 20634, Infant formula and adult nutritionals -- Determination of vitamin B12 by reversed phase high 
performance liquid chromatography (RP-HPLC)  
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 24333 , Cereals and cereal products — Sampling 
3 Terms and definitions 
For the purposes of this document, the following terms and definitions apply. 
3.1 
diluent 
suitable, inert, edible food-grade carrier for micronutrients 
3.2 
premix 
blend of fortificants and diluents formulated to provide specified and determinable amounts of micronutrients DRAFT FOR PUBLIC REVIEW 
© EAC 2017  – All rights reserved  3 
 3.3 
fortified wheat flour 
wheat flour to which nutrients have been added in accordance with this standard 
3.4 
fortificant 
compound which contains the specified micronutrient intended to be added to a food 
3.5 
food fortification 
practice of deliberately adding essential micronutrients in a food so as to improve the nutritional quality of the 
food and to provide a public health benefit with minimal risk to health 
3.6 
wheat flour 
product prepared from common wheat grain, Triticum aestivum  L. or club wheat, Triticum compactum Host , or 
mixtures thereof by grinding or milling process  
3.7 
white wheat flour 
wheat flour obtained by milling wheat grains at extraction rates that leaves negligible amounts of bran 
3.8 
baker’s flour  
white wheat flour made from semi hard/hard wheat which has a medium to high protein content intended for 
bread making  
3.9 
home baking/all-purpose flour 
white wheat flour obtained by milling either soft wheat grains or blends of hard and soft wheat grains used for 
making wide range of baked products 
3.10 
biscuit flour 
white wheat flour obtained by milling soft wheat or a blend of hard and soft wheat with a high percentage of 
soft wheat for biscuit manufacture 
3.11 
cracker flour 
white wheat flour obtained by milling medium protein wheat with no improvers 
3.12 
self-raising flour 
white wheat flour obtained by milling soft or a blend of soft and hard wheat to which raising agents are added 
3.13 
standard flour 
wheat flour obtained by milling wheat grains at a higher extraction than home baking flour 
3.14 
wholemeal flour 
wheat flour obtained by milling the entire wheat grain to fine particle size without any separation 
3.15 
atta flour 
wheat flour of high extraction rate or white wheat flour to which pollard and or bran are blended DRAFT FOR PUBLIC REVIEW 
4 © EAC  2017  – All rights reserved  
 3.16 
food grade packaging material 
material which will safeguard the hygienic, nutritional, technological, and organoleptic qualities of the product 
3.17 
foreign matter  
organic or inorganic material other than wheat flour 
4 Quality requirements 
4.1 Raw materials 
Fortified wheat flour shall be produced from wheat flour conforming to EAS 1 or wheat grains conforming to 
EAS 51. 
4.2 General requirements 
4.2.1  Edible salt, if used, shall comply with EAS 35. 
4.2.2  Fortified wheat flour shall: 
a) have the characteristic colour of the wheat flour and shall be free from any objectionable flavours and 
odours; 
b) be free from insects, worms, fungal infestation, rodent contaminations and foreign matter; 
c) not contain flour from other cereals. However, the addition of malted barley flour not exceeding 1 % is 
permissible in the case of baker’s flour . 
4.3 Specific requirements 
Fortified wheat flour shall comply with the requirements given in Table 1 when tested in accordance with the 
test methods specified therein. DRAFT FOR PUBLIC REVIEW 
© EAC 2017  – All rights reserved  5 
 Table 1 — Specific requirements for fortified wheat flour 
S/N Characteristic  Type of flour  Test 
method  White 
wheat 
flour  Baker’s 
flour  Home 
baking 
flour  Biscuit 
flour  Cracker 
flour  Self-
raising 
flour  Standa
rd 
flour  Atta 
flour  Whole  
meal 
flour  
i.  Moisture 
content, max., 
% m/m  14 14 14 14 14 14 14 14 14 ISO 712  
ii.  Crude fibre 
content, max., 
% m/m  1.0 1.0 1.0 1.0 1.0 1.0 1.5 2.0 2.0 ISO 5498  
iii.  Total ash 
content, 
max.,% m/m  0.8 0.8 0.8 0.8 0.8 3.0 1.10 2.0 2.0 ISO 2171  
iv.  Residue on 
sieving through 
180-micron 
sieve, max., %  0.5 0.8 0.8 0.8 0.8 0.80 30.0 55.0 30.0 AOAC 
965.22  
v.  Crude protein 
content, min., 
% m/m  9.0 11.0 8.0 8.0 8.0 8.0 11.0 8.0 8.0 ISO 1871  
 
4.4 Self-raising flour 
In addition to the specific requirements in Table 1, self-raising fortified wheat flour shall contain the following: 
a) sodium bicarbonate in sufficient amounts to provide not less than 0.4 % of available carbon dioxide; 
and 
b) acid ingredients singly or in combination including sodium acid pyrophosphate, mono acid calcium 
phosphate and sodium aluminium phosphate. 
5 Fortification requirements 
5.1 Levels of micronutrients 
The fortified wheat flour shall conform to the requirements and the levels of micronutrients provided in Table 2. 
These levels include the intrinsic amount of micronutrients in the unfortified wheat flour. 
Table 2 — Requirements for levels of micronutrients in fortified wheat flour 
Nutrient  Fortificant compound  Limits  
mg/kg  Test method  
Min. Max.  
Vitamin A* Vitamin A (Retinyl) palmitate, 
spray -dried or equivalent, 7.5 % 
retinol, min  0.5 1.4 ISO 20633  
AOAC 2001.13  
Vitamin B 1*
 Thiamin Mononitrate, 81 %, 
min. 4.6 NA AOAC 953.17  
Vitamin B 2*
 Riboflavin, 100 %,min.  3.3 NA AOAC 970.65  DRAFT FOR PUBLIC REVIEW 
6 © EAC  2017  – All rights reserved  
 Niacin* Niacinamide,  99 %,min.  30 NA AOAC 975.41  
Vitamin B 6 Pyridoxine, 82 %,min  3 NA AOAC 961  
Folate  Folic acid, 100 %,min.  1.1 3.2 AOAC 2004.05  
Vitamin B 12 Vitamin B 12 (Water soluble), 0.1 
%, min.  0.01 NA ISO 20634:2015  
Zinc  Zinc oxide, 80 %,min.  40 80 AOAC 2011.14  
Total iron  Total iron  20 NA AOAC 2011.14  
Added Iron  NaFeEDTA*,a 
12.5 % Fe, min.  20 40  
Ferrous fumarateb, 32 %, min  30 50  
* The addition of these micronutrients is optional in Tanzania  
a NA-Not applicable. The maximum limits for these nutrients are no t necessary because the upper tolerance limits of 
these nutrients are very high.  
b The use of one of these would be considered  
 
5.2 Stability of fortificants and premixes  
The fortificants and premixes shall have storage stability such that no more than 20 % of their original activity 
will be lost when stored for 21 days at 45 ºC in a well closed container at a level of 2.5 g per kg in milled maize 
products having the moisture content in the range of 13.5 % - 14 % for testing stability. 
The supplier of the premix shall provide the stability data for the fortificants and premixes. 
NOTE For stability of fortificants, manufacturers may refer to Annex A for detailed information. 
5.3 Premix 
The fortificants may be mixed with diluents or carrier as appropriate to form a premix. Diluents or carriers shall 
conform to USP, BP, Ph. Eur, NF, MI, FAO/WHO CAC or FCC. 
The premix shall be made in such a way that at a given rate of addition to the product, the product shall 
conform to the requirements in Table 2. The premix may be formulated to conform to the provisions given in 
Table A.2 or Table A.3 when Fumarate or NaFeEDTA is used respectively. 
Where the premix is made in accordance with Table A.2 and Table A.3, the addition rate shall be 500 g of 
premix per metric tonne of wheat flour. 
The premix shall be labelled with the addition rate (that is the amount of premix to be added to the wheat flour) 
in grams of premix per metric tonne of wheat flour and dilution factor. 
NOTE This premix formulation Table A.2 and A.3 is designed with minimum nutrient composition and does not take 
into consideration factory overages in the preparations of the premix. 
6 Food additives 
Fortified wheat flour may contain food additives in accordance with Codex Stan 192. 
7 Hygiene 
7.1 Fortified wheat flour shall be produced, prepared and handled in accordance with EAS 39. DRAFT FOR PUBLIC REVIEW 
© EAC 2017  – All rights reserved  7 
 7.2 The product shall comply with microbiological limits given in Table 5 when tested in accordance with the 
test methods specified therein. 
Table 5 — Microbiological limits for fortified wheat flour 
S/N Micro -organism  Maximum limit  Test method  
i.  Total aerobic count per g  105 ISO 4832  
ii.  Escherichia coli  per 1 g  Absent  ISO 16649 -1 
iii.  Salmonella  per 25 g  Absent  ISO 6579  
iv.  Yeast and moulds cfu/g  104 ISO 7954  
v.  Staphylococcus aureus  per 25 g 102 ISO 6888 -1 
 
8 Contaminants 
8.1 Heavy metals 
Fortified wheat flour shall conform to maximum limits for heavy metals as specified in Table 6 when tested in 
accordance with the test methods specified therein. 
Table 6 — Heavy metals limits for wheat flour 
S/N Heavy metal  Limit  
mg/kg  Test method  
i.  Arsenic (As)  0.1 AOAC 952.13  
ii.  Lead (Pb)  0.2 ISO 6633  
iii.  Cadmium (C d) 0.1 ISO 6561 -1/2 
 
8.2 Pesticide residues 
Fortified wheat flour shall conform to maximum pesticide residue limits established by the Codex Alimentarius 
Commission for this commodity. 
Note Where the use of certain pesticides is prohibited by some Partner States, then it should be notified to all 
Partner States accordingly. 
8.3 Mycotoxins 
Fortified wheat flour shall comply with the mycotoxin limits established by the Codex Alimentarius Commission 
as given in Table 7 when tested in accordance with the test methods specified therein .  
Table 7 — Mycotoxins limits for fortified wheat flour 
S/N Mycotoxin  Maximum l imit 
µg/kg  Test method  
i.  Total aflato xins 10 ISO 16050  
ii.  Aflatoxin  B1 5 DRAFT FOR PUBLIC REVIEW 
8 © EAC  2017  – All rights reserved  
 iii.  Fumonisins  2 000 AOAC 2001.04  
9 Weights and measures 
Wheat flour shall be packaged in accordance with the weights 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. 
10 Packaging 
Fortified wheat flour shall be packaged in food grade packaging materials. When the product is packaged in 
sacks, these sha ll be clean, sturdy and strongly sewn or sealed. 
10 Labelling 
10.1 General labelling 
In addition to the requirements in EAS 38, each package shall be legibly and indelibly marked with the 
following: 
a) product name as “fortified wheat flour”  
b) name, address and physical location of the manufacturer/ packer/importer; 
c) lot or batch number in code or in clear format; 
d) brand name or registered trade mark, if any; 
e) net weight, in metric units; 
f) the declaration “Human Food’’;  
g) storage instruction as “Store in a cool dry place away from any contaminants’’;  
h) date of manufacture; 
i) best before date; 
j) instructions on disposal of used package; and 
k) country of origin; 
NOTE Each product unit may also be marked with the national food fortification Logo, where the industry qualifies to 
use the mark. 
10.2 Nutrition labelling 
The names and the amount of the nutrients added in the fortified wheat flour shall be declared on the label in 
accordance with EAS 803. DRAFT FOR PUBLIC REVIEW 
© EAC 2017  – All rights reserved  9 
 10.3 Nutrition and health claims 
Fortified wheat flour may have claims on the importance of the added nutrients in nutrition and health. Such 
claims when declared shall be consistent with EAS 804 and EAS 805. 
11 Sampling 
Sampling shall be done in accordance with ISO 24333. 
 DRAFT FOR PUBLIC REVIEW 
10 © EAC  2017  – All rights reserved  
 Annex A 
(informative)  
 
Fortificants compound 
A.1 For fortificants compounds, the recommended factory levels should be as detailed in Table A.1. 
Table A.1 Recommended levels for fortificants compounds 
Nutrient  Fortificant compound  Factory limits  
mg/kg  
Vitamin A  Vitamin A (Retinyl) palmitate, spray - 
dried or equiva lent, 7.5 % retinol, min  1.0 ± 0.4 
Vitamin B 1 Thiamin Mononitrate, activity level, 81 
%, min.  9.8 ± 4.4  
Vitamin B 2 Riboflavin, activity level, 100 %,min.  6.6 ± 3 
Niacin* Niacinamide, activity level, 99 %,min.  60 ± 30 
Vitamin B 6 Pyridoxine, activity lev el, 82 %,min  6.5 ± 3.5 
Folate  Folic acid, activity level, 100 %,min.  2.3 ± 1 
Vitamin B 12 Vitamin B 12 (Water soluble),activity 
level, 0.1 %, min.  0.02 ± 0.009  
Zinc  Zinc oxide, activity level, 80 %,min.  60 ± 20 
Total iron  Total iron  30 ± 10 
Added Iro n NaFeEDTA 
12.5 % Fe, min.  30 ± 10 
Ferrous fumarate activity level, 32 %, 
min 40 ± 10 
 
Table A.2 — Formulation of fortification mix for addition of vitamins and minerals to wheat flour if 
using ferrous fumarate as source of iron 
Nutrient  Fortificant 
compound  Amount of 
micronutrient to 
be added to 
wheat flour,  
mg/kg  Amount of 
fortificant to be 
added to wheat 
flour,  
mg/kg  Amount of 
fortificant in 
premix,  
g/kg premix  Amount of 
nutrient in 
premix,  
g/kg premix  
Vitamin A  VitaminA (Retinyl) 
palmitate , 
spraydr iedor 
equivalent, 0.075 
% retinol,min.  1 13.3 26.6 2 
Vitamin B 1 Thiamin 
Mononitrate, 
activity level, 
81%, min.  9 11.1 22.2 18 
Vitamin B 2 Riboflavin, activity 
level, 100 %, min  6 6.0 12.0 12 DRAFT FOR PUBLIC REVIEW 
© EAC 2017  – All rights reserved  11 
 Vitamin B 3 
(Niacin)  Niacinamide, 
activity level, 99 
%, min  50 50.5 101.0  100 
Vitamin B 6 Pyridoxine, 
activity level, 82 
%, min  6 7.3 14.6 12 
Vitamin B 9 
(Folate)  Folic acid, activity 
level, 100 %, min  2 2.2 4.4 4 
Vitamin B 12 Vitamin B12 
(Water soluble 
form), activity 
level, 0.1 %)  0.02 20.0 40.0 0.04 
Iron Ferrous f umarate, 
activity level, 32 
%Fe, min.  40 125.0  250.0  80 
Zinc Zinc oxide, 
activity level, 80 
%, min  30 37.5 75 60 
 Filling material (at 
least 25  %) - 227.1  454.2  - 
  TOTAL  500 1 000  
 
Table A.3 — Formulation of fortification mix for addition of vitamins and minerals to wheat flour if 
using NaFeEDTA as source of Iron 
Nutrient  Fortificant 
compound  Amount of 
micronutrient to 
be added to 
wheat flour,  
mg/kg  Amount of 
fortificant to be 
added to wheat 
flour,  
mg/kg  Amount of 
fortificant in 
premix,  
g/kg premix  Amount of 
nutrient in 
premix,  
g/kg premix  
Vitamin A  Vitamin A 
(Retinyl) 
palmitate ,  spray - 
dried or 
equivalent, 7.5 % 
retinol, min.  1 13.3 26.6 2 
Vitamin B1  Thiamin 
Mononitrate, 
activity level, 81 
%, min.  9 11.1 22.2 18 
Vitamin B2  Riboflavin, activity 
level,100 %, min.  6 6.0 12.0 12 
Vitamin B3 
(Niacin)  Niacinamide, 
activity level,99 
%, min.  50 50.5 101.0  100 
Vitamin B6  Pyridoxine, 
activity level,82 
%, min.  6 7.3 14.6 12 
Vitamin B9  
(Folate)  Folic acid, activity 
level,100 %, min.  2 2.2 4.4 4 DRAFT FOR PUBLIC REVIEW 
12 © EAC  2017  – All rights reserved  
 Vitamin B12  Vitamin B12, 
(Water soluble 
form), activity 
level, 0.1 %, min.  0.02 20.0 40.0 0.04 
Iron NaFeEDTA, 
activity level,13 % 
Fe, min.  30 240 480 60 
Zinc Zinc oxide, 
activity level, 80 
%, min.  30 37.5 75 60 
 Diluent (Filling 
material, at least 
25 %)  - 112.1  224.2 - 
  TOTAL  500 1 000.0 - 
 
NOTE The following documents may help in formulation of compound: 
a) British Pharmacopoeia (BP); 
b) Food Chemical Codex (FCC); 
c) Merck Index (MI); 
d) United States National Formulary (NF); 
e) European Pharmacopoeia (Ph Eur); 
f) United States Pharmacopoeia (USP); and 
g) FAO/WHO Codex Alimentarius Commission (CAC 
 DRAFT FOR PUBLIC REVIEW 
© EAC 2017  – All rights reserved  13 
 Bibliography 
[1] CODEX STANDARD 152 , Codex standard for wheat flour  
[2] ECSA-HC, Guidelines of fortification levels for staples  
 DRAFT FOR PUBLIC REVIEWDRAFT FOR PUBLIC REVIEWDEAS 767: 2017    
 
© EAC 2017 – All rights reserved