1 TANZANIA BUREAU OF STANDARDS      TBS/AFDC12( 5296 )P3                                                                   
PUMPKIN  FLOUR  (FRUIT PULP) - SPECIFICATION  
DRAFT FOR COMMENTS ONLY  
 
0.  FOREWORD  
 
Pumpkin a member of Cucurbita  genus  is an important veget able fruit because of its nutritional  
values and health benefits , derived from its tender leaves,  flowers , fruits, and seeds .   It is a rich 
source  of carotenoids, water soluble vitamins, phenolics, flavonoids , polysaccharides  and 
mineral s. Pumpkin flour i s obtained by drying and grinding  pulp, leaves, flowers and seeds.  
Pumpkin flour is used to supplement cereal  baking  flours, soups, sauces, instant noodle,  juices,  
spice mixes as well as a  natural colouring agent in pasta and flour mixes.  
 
In the preparati on of this standard assistance was obtained  from pumpkin  flour processors . 
 
In reporting the results of a test or analysis in accordance with the Tanzania standard, if the final 
value observed or calculated is to be rounded off, it shall be done in accorda nce with TZS 4 (See 
clause 2).  
 
1. SCOPE  
 
This Tanzania standard prescribes requirements and methods of sampling and tests for pumpkin 
pulp flour intended for human consumption  or for other use in the food industry.  
 
2. REFERENCES  
 
The following referenced  documents are indispensable for the application of this standard . For 
dated references, only the edition cited applies. For undated references, the latest edition of the 
referenced document (in cluding any amendments) applies;  
 
TZS 4,  Rounding off numerica l values  
TZS 109 - Code of hygiene for food processing units – General  
TZS 118 ,   Method of plate count of bacteria in foodstuffs  
TZS 119 , Method for detection and estimation of coliform bacteria in Foodstuffs  
TZS 122: 2007  - Foodstuffs – Microbiological examination for salmonellae        
TZS 131 , Foodstuffs – Method for yeast and moulds count  
TZS 330 , Cereals – Sampling of milled products  
TZS 331 , Cereals – Methods of test for milled products  
TZS 538 , Packaging and labeling of foods  
TZS 799 , (2nd Ed)/IS O 16050: 2003 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  
Codex Stan 192, General Standard for food additives  
Codex  Stan 193, General Standard for contaminants in food  
Codex online database for pesticide residues in food  
 
3 TERMS AND DEFINITIONS  
 
For the purpose of this standard the following terms and definitions shall apply : 
 
3.1 pumpkin pulp  
the fresh part of the pumpkin  fruit 
 
3.2  pumpkin  flour  
  
 2 flour obtained  by grinding dried pumpkin pulp  into fine powder  
 
 
 
 
4. REQUIREMENTS  
 
4.1 General requirement  
Pumpkin from which the flour is obtained shall be safe for human consumption  
 
4.1.1 Pumpkin  flour shall be of natural c olour conf orming to the colour of pumpkin pulp  from 
which it was prepared.  Shall also have characteristic odour and taste of pumpkin  variety used.  
4.1.2  Pumpkin  flour sha ll be clean, safe, of good quality  and free from signs of spoilage .   
4.1.3 Pumpkin  flour sh all be free from insects, larvae, fungal infestation, rodent contamination, 
dirt and other extraneous matter.  
 
4.2 Specific requirements  
 
Pumpkin  flour shall conform to the requirements given in Table 1  
 
Table 1 – Requirements for pumpkin  flour  
 
S/No  Chara cteristic  Requirement  Methods of test  
1 Mois ture,  % m/m max  11  
 
 
 
TZS 331  2 Total ash, %  m/m max  6 
3 Crude fiber , % m/m max.  4 
4 Acid insoluble  ash, % m/m max  0.1 
5 Vitamin A (µg/100 g) ,min 262 
6 Residues through 1000 micron sieve , % 
m/m max  0.5 
 
4.3 Food additives  
The use of food additives in pumpkin flour shall be in accordance with Codex Stan 192. (See clause 2).  
 
5. CONTAMINANTS  
 
5.1 Heavy metal  
Pumpkin  flour shall not contain any metal contaminants in excess of the  levels established in 
Codex St an 193 . 
 
 
5.2 Pesticide residues - The Maximum Residue Limits of pesticides  in pumpkin  flour shall not 
exceed levels established in the Codex online database for pesticide residues in food for this 
product . 
 
5.2 Aflatoxins :  The maximum  content of aflatoxins in  pumpkin  flour when determined in 
accordance with the method described in TZS 799 , shall not exceed 5 µg/kg (ppb) for 
aflatoxin β1 and 10 µg/kg for total aflatoxins.  
 
 
6. HYGIENE  
 
6.1 Pumpkin  flour shall be prepared under Good Hygienic P ractices as st ipulated in TZS 109  
  
 3 6.2 Pumpkin  flour shall be free from objectionable matter and shall be free from pathogenic 
microorganisms; substances originating from microorganisms or any other de leterious 
substances in amounts which may constitute a health hazard.  
 
6.3 Microbiolog ical requirements  
 
Pumpkin  flour shall also comply with the microbiological requirements given in Table 2  
 
Table 2. Microbiological limits for pumpkin  flour  
S/No MICROORGANISM  MAXIMUM LIMIT  METHOD OF TEST  
1. 
2. 
3. 
4. 
5. Total plate count cfu/g , max.  
E.col i per   MPN/25g , max . 
Salmonella per 10g , max.  
Yeast and molds  cfu/g , max.  
Staphylococcus, cfu/ g , max.  105 
Absent  
Absent  
103 
10 TZS 118  
TZS 119  
TZS 122  
TZS 131  
TZS 125  
 
 
 
 
7. METH ODS OF SAMPLING AND TESTS  
 
7.1 Sampling  
Sampling of pumpkin  flour shall be  done in accordance with TZS 330.  
 
 
7.2 Tests  
Pumpkin  flour shall be  tested in accordance with methods specified in this standard  
 
8. PACK AGING, MARKING AND LABE LING  
 
8.1 PACKAGING  
 
Pumpkin  flour shall be packed in new suitable bags made of paper, jute, polypropylene or any 
other suitable material capable of protecting quality and safety of the product .  The mouth of each 
package  shall be properly s ealed . 
 
 
8.2 MARKING AND LABELLING  
 
8.2.1  In addition to the requirements given in TZS 538 (see clause 2 ), each bag / container  shall 
be legibly and indelibly labeled with the following  informat ion; 
 
a) The common name and type of the product , ‘Pumpkin  flour’.  
b) The name and physical address  and or location  of the manufacturer  
c) Batch or code number  
d) Date of manufacture /packing  
e) Net weight in SI units  
f) Country of origin  
g) Statement “Chakula cha binadamu” and/or  “Human food”  
h) The wording “ “Hifadhi pahali pakavu” and /or/store in cool dry place”  
i) The statement  “use no hooks ”  
j) Best before date  
k) Nutritional information, if any  
 
8.2.2  The language o n the label shall be “Kiswahili” or “Kiswahili and English”. Any other 
language may be used depending on the designated market.   
 4 8.3 The contai ners may also be marked with “tbs”  certification mark.  
 
NOTE – The “tbs” Mark of Quality may be used by manufacturers only under license from 
TBS. Particulars of conditions which the licenses are granted may be obtained from 
TBS offices.