DRAFT UGANDA STANDARD  
  DUS 1676  
First E dition  
2017 
 
 
 Reference number  
DUS 1676 : 2017 
© UNBS 2017   
  
Pulse flour — Specification  
 DUS 1676 : 2017  
ii © UNBS 2017  – 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.  
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 1676 :2017  
© UNBS 2017  – 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 -
ordinat e 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 Trad e 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, academ ia, 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 recommending t he 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 3, Cereals, pulses and related produc ts. 
 DUS 1676: 2017  
v  
 Pulse flour  — Specification   
1 Scope   
This working Draft  Uganda S tandard specifies  requirements and methods of sampling and test pulse flour for 
human consumption  
NOTE: This standard does not apply to soy bean flour for which standards exist  
2 Normat ive references   
The following referenced documents 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 e dition of the referenced document (including any amendments) applies.  
EAS 38, Labelling of pre -packaged foods — Specification  
EAS 39, Code of practice for hygiene in the food and drink manufacturing industry  
US EAS 803, Nutrition labelling ─ Requirements  
US EAS 804, Claims ─ General requirements  
US EAS 805, Use of nutrition and health claims ─ Requirements  
US ISO 4831,  Microbiology of food and animal feeding stuffs —Horizontal method for the detection and 
enumeration of coliforms — Most probable number techni que 
US ISO 6579,  Microbiology of food and animal 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 Esch erichia coli -- Most probable number technique  
US45, General standard for the labelling of food additives  
US ISO 1871, Agricultural food products ― General directions for the determination of nitrogen by the Kjeldahl 
Method  
US ISO 24333, Cereals, and cereal  products — Sampling  
USISO 2171, Cereals, pulses and by -products — Determination of ash yield by incineration  
USISO 1 1085,  Cereals, cereals -based products and animal feeding stuffs -- Determination of crude fat and 
total fat content by the Randall extraction method   
US ISO 24557:2009 Pulses -determination of moisture content –Air oven  
US ISO 5985, Animal feeding stuffs -- Determination of ash insoluble in hydrochloric acid  
ISO 17764 -1, Animal feeding stuffs -- Determination of the content of fatty acids -- Part 1: Preparation of 
methyl esters   
vi © UNBS 2017  – All rights reserved  
 US EAS 82, Milled cereal products ― Methods of test (General methods )  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
3.1  
Foreign matter  
all organic and inorganic material(such as sand, soil, glass)other than pulse seeds, broken kernels and other 
grains  
3.2 
Admixture  
any pulse other than the principal pulse  
3.3 
Damaged or discoloured pulses  
 Pulses which are damaged, by heat, frost or ,water  
3.4 
Weevilled pulses  
are those pulses that are partially or wholly bor ed or eaten by weevil or other grain insects  
3.5 
Brokens   
pieces of pulse seeds which pass through a 4.50 mm round hole metal sieve  
3.6. 
Fragments  
include pieces below ¼ of the full size splits  
3.7 
Partially husked splits and wholes (both husked and unhusk ed) 
Include Pieces that are partially husked; and wholes whether with husk or without husk.  
3.8. 
Slightly touched pulses  check for the availability  
are those pulses that are superficially damaged or discoloured  such damaged or discolouration not  materia lly 
affecting the quality of the pulse.  
3.9 
food packaging materials  
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 Description  
Pulse flour shall be prepared from either from roasted/raw /extruded  ground flour  which conforms to the 
specific Uganda Standard   
© UNBS 2017  – All rights reserved  vii 
 5 Quality Requirements  
5.1 General characteristics:    
Pulse flour shall be  
a) the product obtained by pure, clean, dri ed class of pulse  
b) free from any extraneous matter,.    
c) free from insect and fung al infestation and rodent contamination.  
d) free from any admixture of flour  
.5.2 Specific R equirements  
The pulse flour shall conform to the compositional requirements in Table 1  
Table 1 —Quality requirements for pulses flour  
S/N Compositional Requirement  Quality Limits  Method Of Test  
i Moisture, (max) , %, by weight 
Max.  12.5% US ISO 24557  
 Total fat , m/m, %, max   US ISO 11085  
ii Total ash* (on dry basis) % by weight 
Max 4.0 US ISO 2171  
Iii Acid insoluble ash, max,%  0.35 US ISO 5985  
iv Crude Protein (Nx6,25), m in 21.0 US ISO 20483  
Iv Fatty acid , max, mg/l  50 
 ISO 17764 -1 
 
5.3 Particle size  
When tested in accordance with EAS 82, not less than 90 % shall pass through a 0.60 -mm sieve for fine flour 
and not less than 90 % shall pass through a 1.20 -mm sieve for coarse flour.  
6  Food additives  
Food additives may be used in flour in accordance with US 45  
7 Hygiene  
7.1 Pulse flour shall be produced and handled in accordance with EAS 39 . 
7.2 Pulse flour  shall comply with microbiological requirements in Table 2  
  
viii © UNBS 2017  – All rights reserved  
  
Table 2 – Microbiological limits for  Pulse flour  
S/n Microorganism  Maximum limit  Method of test  
ii Yeast and moulds , cfu/  103 US ISO 21527 -1 
iii Salmonella spp per 25 g  Absent  US ISO 6579  
iv E.coli ,  MPN/g  Absent  US ISO 7251  
 
*)E. coli is used here as an indicator of faecal contamination  
 
8 Contaminants  
8.1 Pesticide residues  
Pulse flour  shall comply with those maximum pesticide residue limits established by Codex Ali mentarius 
Commission for similar commodities.  
8.2 Other contaminants  
Pulse flour  shall comply with those other contaminants limits established in US 738 . 
8.3 Mycotoxins  
Pulse flour shall comply with  those maximum mycotoxin limits established by Codex Alime ntarius Commission 
for similar commodities.  
9 Packaging  
Pulse flour  shall be packaged in food grade materials that will safeguard the hygienic, nutritional and 
organoleptic qualities of the product.  
10  Weights and measures  
Pulse flour  shall be packaged in accordance with the Weights and Measures requirements of the destination 
country . 
11 Labelling  
11.1. In addition to the requirements in US EAS 38, the following specific labelling requirements shall apply 
and shall be legibly and indelibly marked   
I. The name of the product to be  declared on the label shall be “ Pulse flour  ” or accompanied by the 
specific  name of the cereal used or “X based snack where X refers to the cereal used  
II. Net contents the net contents shall be declared by weight in metric (`Syst eme International') units.  
III. Name, location and physical address of the manufacturer shall be declared  
IV. Country of origin The country of origin shall be declared   
© UNBS 2017  – All rights reserved  ix 
 V. Lot identification Each container shall be permanently marked with lot identification  
VI. The stateme nt “store in a cool dry place and away from contaminants”  
VII. Date marking The date of minimum durability shall be declared (`sell by' date).date of manufacture  
VIII. Storage conditions  
IX. Best before date  
X. Instructions for disposal of used package  
XI. List of ingredients  
XII. If spiced or flavoured, salty or unsalted, allergens  
11.2   Nutrition labelling   
The amount of micronutrients in the Pulse flour  shall be declared on the label in accordance with  US EAS 803 . 
11.3   Nutrition and health claims  
Pulse flour  may have claims o n the importance of the micronutrients in nutrition and health. Such claims when 
declared shall be consistent with US EAS 804 and US EAS 805 . 
12 Sampling   
Sampling of Pulse flour  shall be in accordance to US ISO 24333  
  
x © UNBS 2017  – All rights reserved  
 Bibliography  
[1] EAS 799, Edible full  fat soya flour specification  
[2]  IS 14613, Sattu specification   
© UNBS 2017  – All rights reserved  xi 
 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 UNB S Certification Mark is governed 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 rel evant 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 National 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 1676: 2017    
 
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© UNBS 2017 – All rights reserved