KENYA STANDARD                                 DKS 2860:  2018  
                                                                        ICS  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Sweetpotato puree - specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
    © KEBS 2018  First Edition  
 
 
 
  KENYA STANDARD                                            DKS 2860: 2018  
                                                                                                    ICS  
KEBS 2018  — All rights reserved    ii  
TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Technical Committee:  
 
University of Nairobi  
Agriculture and Food Authority - Food C rops directorate  
Kenya Agricultural & Livestock Research Organization  
International Potato Center  
Kenya Industrial Research & Development Institute  
 Food science and Technology platform of Kenya  
National Potato Council of Kenya  
Propack Ltd . 
Graduate Africa Ltd.  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed.  Suggestions 
for improvements to published standards, addresse d to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 2018  
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001  of the Laws of Kenya, copy right 
subsists in all  Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bureau of 
Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in  writing 
from t he Managing Director . 
 
 
 
 
 
  
 KENYA STANDARD                                            DKS 2860: 2018  
                                                                                                    ICS  
KEBS 2018  — All rights reserved    iii  
 
 
 
 
 
 
 
 
 
 
 
 
 
Sweetpotato puree  - Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office: P.O. Box 54974, Nairobi -00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020)  604031  
E-Mail: info@kebs.org,  Web:http://www.kebs.org  
 
Coast Region     Lake Region  
  Rift Valley Region  
P.O. Box 99376, Mombasa -80100   P.O. Box 2949, Kisumu -40100        
P.O. Box 2138, Nakuru -20100  
Tel.: (+254  041) 229563, 230939/40  Tel.: (+254 057) 23549, 22396        Tel.: (+254 051)  210553, 
210555  
Fax: (+254  041) 229448    Fax: (+254 057) 21814  
 KENYA STANDARD                                            DKS 2860: 2018  
                                                                                                    ICS  
KEBS 2018  — All rights reserved    iv  
 
Foreword  
 
This Kenya Standard has been developed by the Tubers  and Tuber  Products  Technical Committee under 
the guidance of the Standards Projects Committee and it is in accordance with t he procedures of the Kenya 
Bureau of Standards.  
 
The development of this standard is in response to the need to accommodate the emerging quality, 
innovation , technological and environmental issues in the sector. The implementation of the s tandard is 
aimed at creating harmony, safety and  quality , uniformity and fair trade in the sector, thereby creating value 
for the stakeholders.  
 
In the development of this standard it was envisaged that the current paradigm of sustainable development 
shall be ensured in t he context of social, economic and environmental concerns. The standard  thus intends 
to safeguard the interests of the stakeholders in the entire value chain, guarantee product quality and 
enhanced safety of the consumers.  
 
In the development of this stand ard, reference was made to the following documents:  
Recommended International Code of Practice General Principles of Food Hygiene.  
EAS 66:4:2012 - Tomato products — Specification — Part 4: Tomato concentrates (paste and puree)  
 
 
 
 
 
 
 
 
 
 
 
 
 
  DKS 2860: 2018  KENYAN STANDARD  
 
 1 B
1
7
-  
 
 
 
 
 Sweetpotato  puree   
Specification  
 
 
 
1 Scope  
 
This Kenya standard specifies the quality and safety requirements, methods of sampling and test for 
sweetpotato puree  obtained from sweetpotato ( Ipomea batatas)  intended for human consumption  
 
 
 
 
2        Normative referenc es 
 
 
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 unda ted references, the latest edition of the referenced do cument  (including any  amend ments) 
appli es. 
 
   
AOAC 920.151, Solids (total) in fruits and fruit products  
AOAC 971.27, Determination of chloride, expressed as sodium chloride  
EAS 12, Potable water – Specification  
EAS 38, General standard for the la belling of pre -packaged foods  
EAS 39, Hygiene in the food and drink manufacturing industry – Code of practice  
EAS 771 : Fresh sweet potato – specification  
EAS 773,  Sweetpotato flour — Specification 
KS EAS 803,  Nutrition labelling -Requirements  
 
KS EAS 804 , Claims — General requirements  
 
KS EAS 805 , Use of nutrition and health claims 
Requirements  
KS C ODEX Stan 192,  General standard for food addi tives 
KS C ODEX STAN 193,  Codex gene ral standard f or contaminants and  toxins in food and feed 
KS ISO 762: 2003 , Fruit and vegetable products — Determination of mineral impurities content  
KS ISO 6579,  Microbiology of food and animal feeding  stuffs — Horizontal method for the detection 
of Salmonella spp. 
ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  DKS 2860: 2018  KENYAN STANDARD  
 
 2 B
1
7
-  
 
 
 
 
 ISO  21527 -2, Microbiology  of food and animal feeding stuffs —  Horizontal method for the enumeration 
of yeasts and moulds — Part 2: Colony count tech nique in products with water activity less than  or 
equal to 0.9  
 
 
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply.  
3.1 
Sweet potato  puree  
product prepared by mashing of steamed, boiled , baked, sweet potatoes  obtained from sound, 
sweetpotato es (ipomea batatas ). 
3.2 
sound  
firm, not soft and free from diseases,  insect and pest damage, excessive bruising and physical  injuries 
affect ing keeping quality of the root. 
3.3 
food grade packaging material  
packagi ng 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  
3.4 
foreign matter  
all organic and inorganic material other than sweet potato puree  
 
4 Requirements  
4.1 General requirements  
4.1.1 Ingredient  
One or any combination of two or more of the following ingredients may be used in the puree : 
 
a) Sweetpotato es complying to EAS 771  
b) spices and aromatic herbs conforming to the relevant stan dards  
d) water complying with EAS 12;  
e)  Food additives conforming to  CODEX  STAN 192  
 
 
4.1.2 Quality requirements  
4.1.2.2  The sweetpotato puree  shall:  
a. be practically free from insect or  their fragments, or fungal growth.  
b. have the characteristic taste and  flavour of sweetpotato ; 
c. be free from burnt or any other objectionable flavours;  DKS 2860: 2018  KENYAN STANDARD  
 
 3 B
1
7
-  
 
 
 
 
 d. be of good keeping quality and shall show no sign of fermentation;  
e. possess good body and consistency, and uniform colour;  
f. be practically free from  any extraneous plant materia l and foreign matter  
 
4.1.2.3  Where sweetpotato puree is parked in metal cans, t he mineral impurity content shall not exceed 
0.1% of the natural total soluble solids content when tested in accordance with ISO 762.  
 
 
4.2 Specific requirements  
 sweetpotato p uree shall comply with the compositional requirements indicated in Table 1.  
 
Table 1 — Compositional requirements for sweetpotato  puree  
 
S/N  Characteristic  Requirement  Test method  
 
i.  
 Natural sweetpotato  puree soluble 
solids content percent by mass , (% 
by mass minimum )   
 
25 
 AOAC 920.151  
 
ii.  
 Sodium chloride percent by mass, 
max. (% by mass)  a 2  AOAC 971.27   
 a- where sodium chloride is used    
 
5 Contaminants  
5.1 Pesticide residues  
 
The products shall conform to the maximum residue limits es tablished by the Codex Committee on 
Pesticide Residues for  roots and root crops  .  
 
5.2 Other contaminants   
 
Sweetpotato  puree shall conform to the  maximum levels of the Codex General Standard for 
contaminants and toxins in food and feed (CODEX STAN 193) .  
 
6 Hygiene  
 
6.1 The products shall be prepared under hygienic conditions in accordance with EAS 39.  
6.2 The products shall be free from pathogenic organisms and shall comply with the microbiological 
limits indicated in Table 2.  DKS 2860: 2018  KENYAN STANDARD  
 
 4 B
1
7
-  
 
 
 
 
  
Table 2 — Microbiologica l limits for sweetpotato  puree  
 
Type of micro -organism  Maximum limit  Test method  
Yeast/moulds cfu/g  10 3 ISO 21527 -1  
Escherichia coli MPN/g  shall be absent  ISO 7251  
Salmonella sp. per 25 g  shall be absent  ISO 6579  
 
 
7 Packaging  
 
Sweetpotato puree shall be packaged in food grade materials that will safeguard the hygienic, nutritional and  
organoleptic qualities of the product.  The packaging materials shall also comply with other national  
regulations.   
 
8 Labelling  
 
8.1 In addition to the requir ements of EAS 38, the following specific labelling requirements shall apply 
and shall be legibly and indelibly labelled on each container:  
 
a) name of produ ct shall be “sweetpotato  puree  “ 
b) name and physical address of manufacturer/importer;  
c) country o f origin;  
d) date of manufacture and expiry date;  
e) list of ingredients in descending order;  
f) net content declared in SI units (metric system);  
g) storage instructions;  
h) instructions for use; and  
i) batch number  
 
8.2   When labelling non-retail packages, information for non-retail packages shall ei ther be given on the 
packages or in accompanying documents, except that the name of the product, lot id entification and the 
name and ad dress of the manu facturer or packer shall ap pear on the packages. 
 
8.3Nu trition labelling  
The amount of nutrients in the sweetpotato bread shall be declared on the label in accordance  with KS 
EAS 803 . 
 
8.4Nutrition and health claims  
sweetpotato bread  may have claims on the importance of the micronutrients in nutrition and heal th. Such 
claims when declared shall be in compliance with KS EAS 804 and KS EAS 805.  DKS 2860: 2018  KENYAN STANDARD  
 
 5 B
1
7
-  
 
 
 
 
  
9 Sampling  
Sampling shall be  done in accordance with Annex A . 
 
10      Criteria  for conformi ty 
 
A lot shall be de clared as conforming to this standard if samples inspected or analysed for quali ty 
requirements conform to the pro visions of this standard. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DKS 2860: 2018  KENYAN STANDARD  
 
 6 B
1
7
-  
 
 
 
 
  
 
 
 
 
Annex A  
 (normative) Sampling  
 
 
A.1 Definitions  
A.1.1  
lot  
collection of primary containers or units of the same size, type, and style manuf actured or packed under 
similar conditions and handled as a single unit of trade  
  
A.1.2  
lot size  
number of primary containers or units in the lot  
 
A.1.3  
sample size  
total number of sample units drawn for examination from a lot  
 
A.1.4  
sample unit  
container, a portion of the contents of a container, or a composite mixture of product from small 
containers that is sufficient for the examination or testing as a single unit. For fill of container, the sample 
unit shall be the entire contents of the conta iner 
 
 
 
 DKS 2860: 2018  KENYAN STANDARD  
 
 
 
 
 
  
 
 
 A.2 Sampling plans  
  
 
Lot size (primary containers)  Size of container,  
n 1  
Net weight equal to or less than 1 kg (2.2 lb)  
4 800 or less   13   
4 801 to 24 000   21   
24 001 to 48 000   29   
48 001 to 84 000   48   
84 001 to 144 000    84   
144 001 to 240 000   126   
Over 240 000   200   
Net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)  
2 400 or less  13  
2 401 to 15 000  21  
15 001 to 24 000  29  
24 001 to 42 000  48  
42 001 to 72, 000  84  
72 001 to 12 0 000  126  
Over 120 000  200  
Net weight greater than 4.5 kg (10 lb)  
600 or less  13  
601 to 2 000  21  
2 001 to 7 200  29  
7 201 to 15 000  48  
15 001 to 24 000  84  
24 001 to 42 000  126  
Over 42 000  200  
 n1 = number of primary containers i n sample.