PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 799 
Second  Edition  
2018-mm-dd 
 
 Reference number  
DUS DEAS 799: 2018 
© UNBS 2018 
   
Edible full fat soya flour ― Specification  
 
 PUBLIC REVIEW DRAFTDUS DEAS 799: 2018 
ii                © UNBS  2018 - 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 2018 
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: +256 417 333 250/1/2 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 799: 2018 
© UNBS  2018 - All rights reserved                iii National 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-
ordinate 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 Trade 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 representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
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 the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 799: 2018, Edible full fat soya flour  ― Specification , is identical with 
and has been reproduced from an International Standard, DEAS 799 : 2018, Edible full fat soya flour ― 
Specification , and is being proposed for adoption as a Uganda Standard. 
This standard was developed by the Subcommittee on Cereals, pulses and related products , SC 3, under the 
Food and agriculture Standards Technical Committee (UNBS/TC 2 ). 
Wherever the wo rds, “ East African Standard " appear, they should be replaced by "Uganda Standard." 
This standard cancels and replaces US EAS 799: 2013, Sorghum grains  ― Specification , which has been 
technically revised. PUBLIC REVIEW DRAFT DEAS 799: 2018 
ICS 67.060  
 
DRAFT EAST AFRICAN STANDARD  
Edible full fat soya flour — Specification 
 
EAST AFRICAN COMMUNITY 
 
 
 
 Second 
Edition 2018   
 PUBLIC REVIEW DRAFT DEAS 799: 2018 
ICS 67.060  
 
Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from 
EAC, neither this document nor any extract from it may be reproduced, stored or transmitted in any 
form for any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2013 — All rights reserved 
East African Community 
P.O.Box 1096 
Arusha 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255 27 2504481/2504255 
E-mail: eac@eachq.org 
       Web: www.eac-quality.net 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. Violators 
may be persecuted 
 
 PUBLIC REVIEW DRAFT DEAS 799: 2018 
ICS 67.060  
 
Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.  
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures of 
the Community. 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing.  
EAS 799 was prepared by Technical Committee EASC/TC 014, Cereals, pulses and related products . 
In preparation of this standard, assistance was derived from Indian Standard, IS 7837:1999, Specification for 
edible full-fat soya flour . 
  PUBLIC REVIEW DRAFT DEAS 799: 2018 
ICS 67.060  
 
Edible full fat soya flour — Specification 
1 Scope 
This draft East African Standard specifies the requirements, sampling and test methods for edible full fat soya 
flour obtained from soya bean( Glycine max (L.) Merr) 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. 
AOAC 965.22, Sorting corn grits — Sieving method 
CODEX STAN 192, General standard for food additives  
CODEXSTAN 193, Codex general standards for contaminants and toxins in food and feed  
EAS 38, Labelling of pre-packaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice 
EAS 762, Dry soybeans — Specification 
EAS 900, Cereals and Pulses - Sampling  
EAS 901, Cereals and Pulses – Test Methods 
ISO 7305, Milled cereal products — Determination of fat acidity 
ISO 11085, Cereals, cereals-based products and animal feeding stuffs  —Determination of crude fat and total fat content 
by the Randall extraction method   
ISO 14902, Animal feeding stuffs — Determination of trypsin inhibitor activity of soya products 
ISO 21527-2, Microbiology of food and animal feedstuffs — 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   
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 
ISO 5498, Agricultural food products — Determination of crude fibre content — General method 
ISO 5985, Animal feeding stuffs -- Determination of ash insoluble in hydrochloric acid 
ISO 6579-1, Microbiology of the food chain -- Horizontal method for the detection, enumeration and serotyping of 
Salmonella -- Part 1: Detection of Salmonella spp . 
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 
 PUBLIC REVIEW DRAFT DEAS 799: 2018 
ICS 67.060  
 
3 Terms and definitions 
3.1  
edible full fat soya flour  
milled product obtained from whole dry soya beans 
3.2   
soya bean  
whole mature dry bean of Glycine max  (L) Merr. varieties 
3.3  
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 
3.4 
foreign matter 
all organic and inorganic material other than edible full fat soya flour. 
3.5 
filth 
impurities of animal origin like dead insects. 
4 Quality requirements 
4.1 General requirements 
4.1.1 Edible full fat soya flour shall be prepared from soya beans complying with EAS 762. 
4.1.2 Edible full fat soya flour shall be: 
a) be characteristic of the colour of soya bean from which they were prepared; 
b) not contain any foreign matter, live insects and filth; 
c) be free from fermented musty or other objectionable odour and colours; and 
d) be wholesome and fit for human consumption in all aspects. 
4.2  Specific requirements 
Edible full fat soya flour shall comply with the limits given in Table 1 when tested in accordance with the test 
methods specified therein. 
Table 1 — Specific requirements for edible full fat soya flour 
S/N Characteristic  Requirement  Test method  
i.  Moisture, % m/m, max.  10.0  
EAS 901, Clause 5  
ii.  Protein (N x 6.25), % m/m, min.  35.0 EAS 901, Clause 6  
 
iii.  Soya oil (fats on dry basis), % m/m, min.  16.0 ISO 11085  PUBLIC REVIEW DRAFT DEAS 799: 2018 
ICS 67.060  
 
iv.  Crude fibre, % m/m, max.  6.0 ISO 5498  
 
v.  Trypsin inhibitor activity, mL/g, max.  5.0 ISO 14902  
vi.  Fat  acidity, mg KOH/100 g, max.  80  ISO 7305  
vii.  Acid insoluble ash, % m/m, max.  0.40 ISO 5985  
 
 
4.3 Particle size 
When tested in accordance with AOAC 965.22, not less than 90 % shall pass through a  600um sieve for fine 
flour and not less than  90 % shall pass through a 1000um sieve for coarse flour.  
5  Food additives 
Only the food additives permitted in CODEX STAN 192 may be used. 
6  Hygiene 
6.1 Edible full fat soya flour shall be prepared and handled in a hygienic manner in accordance with EAS 39.  
6.2 Edible full fat soya flour shall comply with the microbiological limits given in Table 2 when tested in 
accordance with the test methods specified therein . 
Table 2 — Microbiological limits for Edible Full Fat Soya Flour 
S/N Type of micro -organism  Limit  Test method  
i.  Escherichia coli , cfu/g  <1x 102   
 ISO 16649 -2 
 
ii.  Salmonella  in 25 g  absent  ISO 6579 -1 
 
iii.  Yeasts and Moulds, cfu /g max  104 ISO 21527 -2 
 
7  Contaminants 
7.1 Heavy metals 
Edible full fat  soya flour shall comply with those maximum limits for heavy metals established in CODEX 
STAN 193. 
7.2  Pesticide residues 
Edible full fat soya flour shall comply with those maximum pesticide residue limits established by Codex 
Alimentarius Commission for similar commodities. 
NOTE Where the use of certain pesticide is prohibited by some Partner States, it shall be notified to all 
other Partner States accordingly. PUBLIC REVIEW DRAFT DEAS 799: 2018 
ICS 67.060  
 
8. Weights and measures 
Edible Full Fat Soya Flour shall be packaged in accordance with the weights and measures regulations of the 
destination country. 
NOTE  EAC Partner States are signatory to the International Labour Organizations (ILO) for maximum 
package weight of 50 kg where human loading and offloading is involved. 
9 Packaging 
Edible full fat soya flour shall be packaged in food grade material to safeguard the safety, hygienic, nutritional 
and organoleptic qualities of the product.  
10 Labelling 
Labelling shall be done in accordance with EAS 38. At the minimum, the following information shall be 
displayed: 
a) name of product as “Edible full fat soya flour”  
b) name and address of the manufacturer/packer/importer; 
c) brand name/registered trade mark; 
d) batch or code number; 
e) net weight in metric units; 
f) storage instruction as “Store in a cool dry place away from any contaminants’’;  
g) the statement "Food for human consumption"; 
h) country of origin; 
i) date of manufacture; 
j) expiry date; and 
k) Instructions for disposal of used package. 
11 Method of sampling 
Sampling shall be done in accordance with EAS 900 PUBLIC REVIEW DRAFT DEAS 799: 2018 
ICS 67.060