Reference number  
DRS345: 2016  
© RBS yyyy 
© RSB 2016  
 
 RWANDA 
STANDARD  DRS 
345 
 
First edition  
2016-mm-dd 
Ground cassava leaves  mix— 
Specification  
 
  DRS 345: 2016  
©RSB 2016 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 2016 
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 reproduce this document should be  addressed to  
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
Tel. +250 252 586103/582945  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  DRS 345: 2016  
iii                 ©RSB 2016  All rights reserved  
 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ .......... Error! Bookmark not defined.  
2 Normative references  ................................ ................................ ................ Error! Bookmark not defined.  
3 Requirements  ................................ ................................ ............................. Error! Bookmark not defined.  
3.1 Physical requirements  ................................ ................................ .............. Error! Bookmark not defined.  
3.2 Chemical requirements  ................................ ................................ ............. Error! Bookmark not defined.  
4 Packaging and marking  ................................ ................................ ............ Error! Bookmark no t defined.  
4.1 Packaging  ................................ ................................ ................................ ...Error! Bookmark not defined.  
4.2 Marking  ................................ ................................ ................................ .......Error! Bookmark not defined.  
5 Sampling  ................................ ................................ ................................ ....Error! Bookmark not defined.  
 DRS 345: 2016  
©RSB 2016 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 ratifie d by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
PDS XXX was prepared by Technical Committee RSB/TC 17, Prepared and Pre -packaged foods . 
Committee membership  
The following organizations were represented on the Technical Committee on Prepared and Pre -packaged 
foods  (RSB/TC 17) in the preparation of this standard.  
SHEKINA ENTREPRISE  
SOSOMA  
URWIBUTSO ENTERPRISE  
UR-CAVM  
ADECOR  
Rwanda  Standards Board  (RSB) – Secretariat  
  DRS 345: 2016  
1                 ©RSB 2016  All rights reserved  
 
 Ground  cassava leaves mix— Specification  
1 Scope  
This Draft  Standard specifies requirements and methods of sampling and test for  ground cassava leaves  mix, 
intended for 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.  
CODEX STAN 19 2, Codex General Standard for food additives  
RS EAS 38 , General standard for the labelling of pre -packaged foods  
RS EAS 744,  Cassava and cassava products — Determination of total cyanogens ─ Enzymatic assay method  
RS EAS 780,  Fresh cassava leaves -Specification  
RS EAS 82,  Determination of Acid insoluble ash  
ISO 24333 , Cereals and cereal products -- Sampling  
RS ISO 16050,  Foodstuffs ─ Determination of aflatoxins B 1 and total content of aflatoxins B 1, B2, G 1 and G 2 in 
cereals, nuts, and derived products ─ High performance liquid chromatographic method  
RS ISO 16649 -1, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli -- Part 1: Colo ny-count technique at 44 degrees C using 
membranes and 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide  
RS ISO 21527 -1, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
yeasts and moulds -- Part 1: Colony count techni que in products with water activity greater than 0,95  
RS ISO 21527 -1-2, Methods for the microbiological examination of foods — Part 8: Enumeration of yeast and 
moulds in foods  
RS ISO 21527 -2, Microbiology of food and animal feeding stuffs -- Horizontal met hod 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 -- Determination of ash yield by incineration  
RS ISO 3094,  Fruit and vege table products — Determination of copper   
©RSB 2016 All rights reserved                  2 
 
 RS ISO 4833  Methods for the microbiological examination of foods — Part 2: General guidance for the 
enumeration of micro -organisms — Colony count technique at 30 °C  
RS ISO 5498,  Agricultural food products — Determi nation of crude fibre content — General method  
RS ISO 6579,  Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of 
Salmonella spp.  
RS ISO 6633,  Fruit and vegetable products — Determination of lead content — Flameless atomi c absorption 
spectrometric method  
RS ISO 6634, Fruit and vegetable products — Determination of arsenic content — Silver 
diethyldithocarbamate spectrophotometric method  
RS ISO 6637 , Fruit and vegetable products — Determination of mercury content — Flameless atomic 
absorption method  
RS ISO 712,  Cereals and cereal products — Determination of moisture content — Routine reference method  
RS ISO 7251,  Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
RS CAC/RCP  1, Code of practice -General principles for food hygiene  
3 Terms  and definitions  
For the purposes of this standard, the following terms and definitions apply.  
3.1 
Ground cassava leaves mix 
is a precooked product obtained from dried pounded fresh cassava leaves where other vegetables and 
condiments have been added.  
3.2  
Fresh cassava leaves  
Edible cassava leaves from variety of manihot glaziovii  and Manihot esculenta   
3.3 
Condiments  
Is a spice/ sauce or preparation from Animal and plant products  that is added to food to impart, to enhance its 
flavour or in some culture to complement the food.  DRS 345: 2016  
3                 ©RSB 2016  All rights reserved  
 
  
4 Requirements   
4.1 Ingredients  
4.1.1 Fresh cassava leaves from variety of manihot glaziovii  and Manihot esculenta  complying with 
appropriate requirements of RS EAS 780   
 4.1.2  condiments of animal and plant origin complying with relevant standards shall be used  4.1.3
 Ground nuts used shall comply with the requirements provided in RS 285: 2015 Hygieni c Practices for 
handling, transportation and storage for ground nuts.  
4.1.4  water used shall comply with RS EAS 12 xxx  
  
 
4.2 Optional ingredients  
4.2.1 Vegetables used (leeks, spinach, garlic ) shall be prepared from fresh, clean, sound edible parts of 
the plant conforming to the characteristics of the species.  
4.2.2 Salt shall comply with RS EAS 35.   
4.2.3 Edible fats and oils used shall comply with the requirements provided in CODEX STAN 210 -2015 
Vegetable oils.  
4.2.4 oil seeds, pulses and legume flour s may be  used shall be  produced from the grains complying with 
Codex Stan 200 ( do we use this ingredient. I think we have an EAS standard on peanut flour)  
 
4.3 General requirements  
 ground cassava leaves  mix shall be ;  
a) free from impurities of animal and plant origin, including dead insects  
b) free from abnormal flavours,  foreign smell and odours  
c) safe and suitable for human consumption  and 
d) practically free of any visible foreign and extraneous matter;   
©RSB 2016 All rights reserved                  4 
 
  
4.4 Specific  quality requirements  
4.4.1  Ground  cassava leaves mix may be wet or dry  
4.5 ground cassava leaves  mix  
shall comply with the requirements in table 1  
Table 1 — specific quality requirements for  ground cassava leaves  mix 
S/N Characteristics  Requirement  Method of test  
1 Crude ash content, % by mass on dry 
matter basis, max.  8.0 RS ISO 2171  
2 Moisture content, % by mass, max.  11 RS ISO 712  
3 Crude fibre content, % by mass  on a dry 
matter basis , max.  39.0 RS ISO 5498  
 Dry matter content of wet ground cassava 
leaves % min.    
4 Acid insoluble ash,  % by mass, max.  0.35 RS EAS 82  
5 Total hydrocyanic acid content, mg/kg, max  5 RS EAS 744  
6 Acid value, mg KOH/g,max.  2  
7 
Particle size  Not less than 90 % 
shall pass through 
0.60 mm size 
aperture sieve for 
fine ground 
cassava leaves  
 
Not less than 90 % 
shall pass through 
1.20 mm size 
aperture sieve for 
coarse ground 
cassava  
5 Contaminants  
5.1 Heavy metals  
The product  shall be free from heavy metals in amounts  set in Table 2.  
Table 2 — Limits for heavy metal contaminants  
S/N Heavy m etals Maximum Limits, mg/kg  Method of Test  DRS 345: 2016  
5                 ©RSB 2016  All rights reserved  
 
 1 cadmium  2.0 RS ISO 3094  
2 Lead  0.1 RS ISO 6633  
3 Arsenic  0.1 RS ISO 6634  
4 Mercury  0.01 RS ISO 6637  
5.2 Pesticide and veterinary drugs residue s 
5.2.1 ground cassava leaves  mix shall conform to those maximum residue limits established by the Codex 
Alimentarius Commission for the ingredients used in the preparation of this product,  
5.2.2 ground cassava leaves mix shall comply with those maximum limits for veterinary drugs.  
5.3 Mycotox ins 
ground cassava leaves mix when tested in accordance with RS ISO 16050, shall conform to  the following 
maximum l imits of aflatoxins :  
a) total aflatoxins content – 10 μg/kg;  
b) aflatoxin B1 content – 5 μg/kg , 
6 Microbiological requirement  
Ground  cassava leaves  mix shall conform to microbiological limits in Table 3  
Table 3 — Microbiological limits  
Microorganisms  Maximum limit  Method of test  
Total viable  count, CFU/g, max.  104 RS SO 4833  
Escherichia. coli, per g  Shall be absent  RS ISO 16649 -1 
Salmonella in 25 g  Shall be absent  RS ISO 6579  
Yeast and mould, CFU/g, max.  102 RS ISO 21527 -1 
7 Hygiene  
ground cassava leaves mix shall be manufactured in premises complying with the hygienic requirements 
stipulated in RS CAC/RCP1  
8 Packaging  
8.1 ground cassava leaves  mix shall be packaged in containers, which will safeguard s quality  and safety  of 
the product.   
©RSB 2016 All rights reserved                  6 
 
 9 Labelling  
In addition to the requirements of  RS EAS 38, the labelling shall include the following:  
a) The name of the product as g round cassava leaves  mix”. 
b) List of ingredients,  
c) Net contents  
d) Name, location and address of the manufacturer shall be declared.  
e) Country of origin  shall be declared.  
f) Lot or batch number.  
g) Manufacture date  
h) Expiry date  
i) Storage instructions  
j) Instruction for use  
k) If meat or fish has been used as ingredient shall be declared on the label “Allergens shall be declared on 
the label  
l) Method of sampling  
10 Sampling  
Shall  be done in accordance with RS ISO  24333  
. DRS 345: 2016  
ICS  65. 080. 20  
 
 
©RSB 2016  All right s reserved