Reference number  
DRS 417: 2019  
© RSB 2019  
 
 RWANDA 
STANDARD  DRS  
417 
 
First edition  
2019 -mm-dd 
 
Peanut flour  — Specification  
 
  DRS 417: 2019  
©RSB 2019  - 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 2019  
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. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 788303492  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rs b.gov.rw   
ePortal: www.portal.rsb.gov.rw   DRS 417: 2019  
iii                ©RSB 2019  - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................  iv 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  2 
4 Requirements  ................................ ................................ ................................ ................................  3 
4.1 Raw materials  ................................ ................................ ................................ ...............................  3 
4.2 General requirements  ................................ ................................ ................................ ..................  3 
4.3 Specific requirements  ................................ ................................ ................................ ..................  3 
5 Hygiene  ................................ ................................ ................................ ................................ ..........  4 
6 Contaminants  ................................ ................................ ................................ ................................  4 
6.1 Heavy metals  ................................ ................................ ................................ ................................ . 4 
6.2 Pesticide residues  ................................ ................................ ................................ ........................  4 
6.3 Mycotoxins  ................................ ................................ ................................ ................................ .... 4 
7 Packaging  ................................ ................................ ................................ ................................ ...... 5 
8 Labelling  ................................ ................................ ................................ ................................ ........  5 
9 Sampling  ................................ ................................ ................................ ................................ ....... 5 
 DRS 417: 2019  
©RSB 2019  - All rights reserved                  iv 
 Foreword  
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda 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 adopted 
by Technical committ ees are ratified  by me mbers of RSB Board of Director s for publication and gazettment as 
Rwanda Standards.  
DRS  xxx was prepared by Technical Committee RSB/TC 003, Cereals, pulses, legumes and cereal products.  
In the preparation of this standard, reference was made to the following standard:  
1) IS 4684: 1975 , Specification for edible groundnut fl our  
2) CODEX STAN 200, Peanut — specification  
The assistance de rived from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represented on the Technical Committee on Cereal, pulses, legumes and 
cereal products  (RSB/TC 003) in the preparation of this standard.  
Adma Int ernational Ltd  
Africa Improved Foods (AIF)  
Bakhresa Grain Milling  
FARMFRESH  
FUCORIRWA  
Hope for Families Ltd  
International Center for Tropical Agriculture (CIAT)  
MINIMEX Ltd  
National Industrial Research and Development Agency (NIRDA)  
Rwanda Grains and Cereals Corporation Ltd (RGCC)  DRS 417: 2019  
v                ©RSB 2019  - All rights reserved  
 SOSOMA Industries Ltd  
World Food Program (WFP)  
Zima Enterprise  
Rwanda  Standards Board  (RSB) – Secretariat  
    DRS xxx: 2019  
1                ©RSB 2019  - All rights reserved  
 Peanut flour — Specification  
1 Scope   
This Draft Rwanda Standard specifies the  requirements, sampling and test method  for peanut flour from the 
varieties of Arachis hypogaea L  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.  
ISO 542,  Oilseeds —Sampling  
ISO 729 , Oilseeds —Determination of acidity of oils  
RS CAC/RCP 1,  Code of practice —General principles of food hygiene  
RS CODEX STAN 192,  General standard for food addit ives 
RS CODEX STAN 193 , Codex general standard for contaminants and toxins in food and feed  
RS EAS 38,  Labelling of pre - packaged foods — General requirements  
RS EAS 888, Raw and roasted groundnuts —Specification  
RS ISO 16050 , Foodstuffs — Determination of a flatoxin B1, and the total content of aflatoxin B1, B2, G1 and 
G2 in cereals, nuts and derived products — High performance liquid chromatographic method)  
RS 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  
RS ISO 20483, Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein 
content -- Kjeldahl method  
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 2171,  Cereals, pulses and by -products — Determin ation of ash yield by incineration  
RS 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   
©RSB 2019  - All rights reserved                  2 
 RS ISO 5985,  Animal feeding stuffs -- Determination of ash insoluble in hydrochloric acid  
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  
RS ISO 665,  Oilseeds — Determination of moisture and v olatile matter content  
3 Terms and definitions   
In addition to the definitions in RS EAS 888, the following definitions shall apply:  
3.1 
peanut  
low-branching widely cultivated  herb of the legume family  either in the pod or in the form of kernels which are 
obtained from varieties of the species Arachis hypogaea . 
3.2  
peanut (groundnuts) kernels  
raw groundnut with their shells removed and which have not been subjected to roasting and/or various forms of 
chemical treatment  
3.3 
roasted pe anut  
groundnuts with or without seed coats which have been subjected to heat by either dry roasting or deep frying 
in a vegetable oil and to which salt (in form of powder  or brine) and/or spices may have been added  
3.4 
 peanut flour  
flour made from crushed / ground , fully or partly defatted  peanuts  
3.5 
foreign matte r 
pieces or loose particles of any substance other than peanut kernels or skins    DRS xxx: 2019  
3                ©RSB 2019  - All rights reserved  
 3.6 
extraneous  matter  
inorganic matter such as sand, glass, metal, gravel, dirt, pebbles, stones, lumps of earth, clay and mud and 
organic matter such as chaff, straw, weed seeds and grains of crops, insects or insects’ fragments, rodent hairs 
or any other foreign matte r 
3.7 
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 Raw materials  
The peanut flour shall be obtained from peanut kernels with sound quality, free from sand, have characteristic 
odour and flavour complying with RS EAS 888. 
4.2 General requirements  
Peanut flour shall be free from : 
a)  foreign and extraneous matter;  
b) foreign odours  and undesirable flavour and/or taste ; 
c) metallic flavour; and  
d) rancid odours . 
4.3 Specific requirements  
Peanut flour shall comply with the specific requirements given in Table 1 when tested in accordance with test 
methods specified therein . 
Table.1—Specific req uirements  for peanut flour  
S/N  Characteristic  Requirement  Test method  
i.  Moisture, %, m/m, max.  5.0 RS ISO 665  
ii.  Protein (N x 6.25), %, m/m, min.  45.0 RS ISO 20483  
iii.  Crude fibers, % m/m, max.  5.0   
iv.  Total ash, %, max.  4.5  RS ISO 2171   
©RSB 2019  - All rights reserved                  4 
 v.  Acid insoluble ash, %, m/m, max.  0.35  RS ISO 5985  
vi.  Oil content (on moisture free basis), % m/m, min  45  
vii.  Free fatty acids % m/m max.  2 ISO 729  
5 Hygiene  
5.1 Peanut flour shall  be prepared and handled in accordance with accordance with RS CAC/RCP 1 . 
5.2 Peanut flour shall not exceed the microbiological limits stipulated in Table 2 when tested in accordance 
with test methods specified therein.  
Table.2 —Microbiological limits for peanut flour  
S/N Microorganism  Maximum l imit Test method  
i.  Total Plate Count (TPC), CFU, per g, max.  104 RS ISO 4833 -1 
ii.  Escherichia coli,  cfu/g max. Absent  RS ISO 16649 -2 
iii.  Salmonella Spp  in 25g, max.  Absent  RS ISO 6579 -1 
iv.  Yeast and moulds, cfu/g max.  103 RS ISO 21 527-2 
6 Contaminants  
6.1 Heavy metals  
Peanut flour shall be free from heavy metals in amounts which may represent a hazard to human health as 
stipulated in RS CODEX STAN 193.  
6.2 Pesticide residues  
Peanut flour  shall comply with those maximum residue limits established by the Codex Alimentari us 
Commission for peanu t  
6.3 Mycotoxins  
Peanut flour shall not exceed the maximum mycotoxins limits given  in Table 3 when  tested in accordance with 
test methods specified therein.   
Table 3 —Mycotoxins limits  for peanut flour  
S/N Mycotoxin  Maximum Limit ( µg/kg)  Test method  
i.  Total Aflatoxin content ppb, max  10.0 RS ISO 16050  
ii.  Aflatoxin B1, ppb  5.0 
   DRS xxx: 2019  
5                ©RSB 2019  - All rights reserved  
 7 Packaging  
7.1 Peanut flour shall be packaged in food grade materials that will safeguard  hygienic, nutritional, 
technological and organoleptic qualities of the product.  
7.2 Each package shall be  securely closed and sealed . 
8 Labelling  
Peanut flour package shall  be legibly and indelibly labelled in accordance with the requirements given  in RS 
EAS 38  and shall also include the following:  
a) name, physical location and address of the manufacturer;  
b) manufa cturing date;  
c) expiry date;  
d) storage instructions;  
e) instructions for use  
f) country of manufacture; and  
g) batch  /lot number.  
9 Sampling  
Sampling of peanut flour shall be done in accordance with  ISO 542 . 
  
©RSB 2019  - All rights reserved                  6 
 Bibliography  
[1]  
 DRS 417: 2019  
ICS 67.060 
 
 
©RSB 2019  - All right s reserved