UGANDA STANDARD  
  US EAS 801 
First  Edition  
2014-10-15 
 
 Reference number  
US EAS 801: 2014 
© UNBS 201 4 
   
Soya protein products — Specification  
 US EAS 801: 2014 
ii                © UNBS 2014 - 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 2014 
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 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 US EAS 801: 2014 
© UNBS  2014 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 327 , of the Laws of Uganda. 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/SPS Agreements 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 Uganda Standard, US EAS 801: 2014, Soya protein products — Specification , is identical with  and has 
been repr oduced from an East African  Standard , EAS 801: 2014, Soya protein products — Specification , and 
adopted  as a Uganda Standard.  
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   EAS 801: 2014 
ICS 67.060  
© EAC 2014                                                                                                                              First Edition 2014  
 
EAST AFRICAN STANDARD 
Soya protein products — Specification 
EAST AFRICAN COMMUNITY EAS 801: 2014
ii © EAC 2014 – All rights reserved 
 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 2014  — 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 
 
 EAS 801: 2014 
© EAC 2014 – All rights reserved  iii 
 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 801 was prepared by Technical Committee EAS/TC 014, Cereal, pulses and derived products  
In preparation of this standard assistance was derived from: Codex Standard 175, General Standard for Soy 
Protein Products. 
 EAS 801: 2014 
iv © EAC 2014 – All rights reserved 
 Introduction 
Soya products are becoming a mainstream part of regional dietary items. The benefit associated with the 
products includes among others the richness in protein supply . This is of great benefit especially as an 
alternative protein source. However, it is important to note that soya has naturally high level of anti-nutritional 
properties related to trypsin inhibitor and tannins. The manufacturers are advised to apply appropriate 
processing technologies to reduce these anti-nutrient properties to acceptable safe levels for human 
consumption. 
Soya Protein Products (SPP) are foods produced by removing or decreasing certain major non-protein 
constituents (water, oil, carbohydrates) from soya beans or edible full fat soya flour in a manner that achieves 
high protein commercial products with different protein content such as Soya protein flour / Defatted Soya 
Protein flour (SPF or DSF), Soya Protein Concentrates (SPC), and Soya Protein Isolates (SPI).  
This standard has been developed to ensure the safety and quality of edible full fat soya flour for human 
consumption. 
 EAST AFRICAN STANDARD  EAS 801: 2014 
 
© EAC 2014 – All rights reserved 1 
 Soya protein products — Specification 
1 Scope 
This East African Standard specifies requirements and methods of sampling and test for soya protein products 
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 972.25, Lead in Food, atomic absorption spectrophotometric method  
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 799, Edible full fat soya flour — Specification  
ISO 2171 , Cereals, pulses and by-products — Determination of ash yield by incineration  
ISO 5498 , Agricultural food products — Determination of crude fibre content — General method 
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 
ISO 11085, Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total 
fat content by the Randall extraction method 
ISO 16050 , 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 
ISO 20483 , Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein 
content — Kjeldahl method 
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 24333 , Cereals, and cereal products — Sampling  
ISO 24557 , Pulses — Determination of moisture content — Air oven  EAS 801: 2014 
2 © EAC 2014 – All rights reserved 
 3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply   
3.1 
soya bean 
whole mature dry bean of Glycine  max (L) Merr. varieties 
3.2 
Soya Protein Product (SPP) 
foods produced by removing or decreasing certain  major non-protein constituents (water, oil, carbohydrates) 
from soya beans or edible full fat soya flour in a manner that achieves high protein products with different  
protein content  
4 Classification of soya protein products 
Soya protein products shall be classified based on different protein content as follows: 
a) Defatted Soya protein Flour or Soya Protein Flour (DSF or SPF); 
b) Soya Protein Concentrate (SPC); and 
c) Soya Protein Isolate (SPI), 
5 Requirements 
5.1 Raw material  
Raw material shall include: 
a) dry soya bean complying with EAS 762; or 
b) edible full fat  soya flour complying with EAS 799, 
5.2 Optional ingredients 
In the preparation of soya protein products, the following ingredients, complying with relevant East African and 
CODEX standards, may be used: 
a) salt; 
b) carbohydrates, including sugar s; 
c) edible oils; 
d) minerals and vitamins; 
e) herbs and spices; or 
f) other protein products. 
5.3 General requirements 
Soya protein products shall: EAS 801: 2014 
© EAC 2014 – All rights reserved  3 
 a) have taste and odour characteristic of product and any approved food additives used; 
b) be free from rancidity and mustiness ;  
c) be free from extraneous and foreign matter; 
d) be free from pathogenic micro-organisms and substances originating from micro-organisms; and 
e) free from any other deleterious substances in amounts which may constitute a health hazard . 
5.4 Specific quality requirements 
Soya protein products shall comply with the quality requirements specified in Table 1. 
Table 1 — Specific quality requirements for soya protein products  
S/N Characteristic  Requirement  Test method  
Soya Protein 
Flour  
(SPF or DSF)  Soya 
Protein 
Concentrate  
(SPC)  Soya 
Protein 
Isolate  
(SPI)  
i.  Moisture , % m/m, max . 10.0 10.0 10.0 ISO 24557  
ii.  Protein (N x 6.25) *, % m/m  50 - 65 65 - 90 >90 ISO 20483  
iii.  Soya oil (fats on dry basis) , % 
m/m, max . 1.0 1.0 1.0 ISO 11085  
iv.  Total ash , % m/m, max . 8.0 8.0 8.0 ISO 2171  
v.  Crude fibre , % m/m, max . 5.0 6.0 0.5 ISO 549 8 
*  Soya protein product s shall meet the re quirements basing on Protein  content on a dry weight basis excluding added 
vitamins, minerals, amino acids and food additives  
 
6 Hygiene 
Soya protein products shall be prepared and handled in a hygienic manner in accordance with EAS 39 and 
shall conform to the microbiological limits stipulated in Table 2.  
Table 2 — Microbiological limits for soya protein products 
S/N Micro -organism  Maximum l imit Test method  
I.  Escherichia coli, MPN/ g  Not detected  ISO 7251  
II.  Salmonella spp  per 25  g Absent  ISO 6579  
III.  Yeast and moulds , cfu/g  103 ISO 21527 -2 
 
 EAS 801: 2014 
4 © EAC 2014 – All rights reserved 
 7 Contaminants 
7.1 Pesticide residues 
Soya protein products 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. 
7.2 Other contaminants 
When tested in accordance with AOAC 972.25, the level of Lead (Pb) in soya protein products shall not 
exceed 0.2 mg/kg. The product shall not contain other heavy metal contaminants in amounts which may 
represent a hazard to health. 
7.3 Aflatoxins 
The maximum content of aflatoxins in soya protein products shall not exceed 5 µg/kg (ppb) for aflatoxin B 1 
and 10 µg/kg for total aflatoxins when tested in accordance with ISO 16050. 
8 Packaging 
8.1  Soya protein products  shall be pack aged in , suitable, clean, sound, free from insect, fungal infestation 
food grade material . 
8.2 Soya protein products  shall be packed in containers which will safeguard the hygienic, nutritional, 
technological and organoleptic qualities of the products.  
8.3 Each package shall be securely sealed. 
8.4 The quantity and fill of Soya protein products  shall comply with  the Weights and measures regulations’ 
of Partner States or equivalent legislation.  
9 Labelling 
In addition to the requirements given in EAS 38, containers packed with soya protein products shall be legibly 
and indelibly  labelled  with the following information;  
a) name of the product shall be “ Soya protein flour/D efatted soya flour” or  “Soya protein concentrate” or 
“Soya protein isolate” ; 
b) brand name/trade name; 
c) name and physical address of the manufacturer; 
d) lot identification/ batch/code number; 
e) net weight in metric units; 
f) list of ingredients in descending order; 
g) list of any food additives used; 
h) date of manufacture; EAS 801: 2014
© EAC 2014 – All rights reserved  5 
 i) country of origin; 
j) storage conditions; 
k) expiry date; and 
l) language shall be English. A ny additional official language may be used.  
10 Method of sampling 
Sampling shall be done in accordance with ISO 24333. 
. EAS 801: 2014   
 
© EAC 2014  – All rights reserved