FINAL DRAFT UGANDA 
STANDARD  
  FDUS 984 
First Edition  
2013 -mm-dd 
 
 
 Reference number  
FDUS 984: 2013 
© UNBS 2013   
   
Soy protein products — Specification  
 FDUS 984: 2013  
ii © UNBS 2013  – All rights rese rved 
 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 ap plication  
© UNBS 2013  
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 4 505 995  
Fax: 256 41 4 286 123  
E-mail info@unbs.go.ug  
 FDUS 984:2013  
© UNBS 2013  – All rights reserved  iii 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastata l under the Ministry of Trade ,  Industry and 
corporations established under Cap 327 , of the Laws of Uganda.  UNBS is mandated to co -ordinate the 
elaboration of stand ards 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 approva l and declaration as Uganda Standards by the National Standards Council.  
Committee membership  
This Draft Uganda Standard,  DUS 984:2012, was developed  by the subcommittee on cereals and cereal 
products  (SC 3) under supervision of technical committee on Food  and Agriculture standards  (UNBS/TC 2).  
 East Africa Basic Foods (U) Limited  
 Hortexa  
 Maganjo Grain Millers  
 Makerere University, Faculty Of Food Science  
 Ministry of Trade, Industry and Corporatives  
 National Agricultural Research Organisation - National Agri cultural Research Laboratories (NARO - 
NARL)  
 Seba foods (U) Ltd.  
 Smart foods Ltd. 
 Uganda Consumer Protection Association (UCPA)  FDUS 984: 2013  
iv © UNBS 2013  – All rights rese rved 
 Introduction  
Soya bean has always been an important protein  food in the human  diet. Soya  bean is the cheapest  and best 
health fo od. Soya  related food products are becoming popular throughout the world due to their good 
nutritional values and medicinal qualities.  
Soya bean products have a complete nutritional source that has significant amounts of essential amino acids, 
as well as an abundance of super unsaturated fat, minerals, vitamins and proteins. It also contains no 
cholesterol. Products such as soy milk are  an excellent food for babies, children, elderly people and pregnant 
and lactating women since it contains vegetable prote in which is very nutritious and easy to digest.  
 
The fact that soy protein products are gaining acceptance and popularity as human food, this has created 
need to develop a standard for the products. This standard  specifi es the compositional, safety and qua lity 
attributes for soy protein products  
 FINAL DRAFT UGANDA STANDARD  FDUS 984: 2013  
 
© UNBS 2013 – All rights reserved  1 
 Soy protein products — Specification  
1 Scop e 
This Final  Draft Uganda Standard specifies requirements and methods of sampling and test for soy protein 
products intended for use as food or as an ingredient in other foods  in other foods 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.  
US 7,  General standard for label ling of pre -packaged foods  
US 28,  Code of Practice for hygiene in the food and drink manufacturing industry   
US 45,  General standard for food additives  
US 97 /ISO 13690,  Cereals, pulses and milled products — Sampling of static batches  
US 201 , Drinking (pota ble) water  — Specification  
US 217 -2/EAS 217 -2, Methods for the microbiological examination of foods ─ Part 2: General Guidance for 
the Enumeration of Micro -Organisms -Colony Count Technique at 30 °C  
US 217 -8/EAS 217 -8, Methods for microbiological examinatio n of foods ─Part 8: Enumeration of yeasts and  
moulds  
US ISO 2171,  Cereals, pulses, and derived products ― Determination of ash  
US 343 /ISO 1871 , Agricultural food products — General directions for the determination of nitrogen by 
Kjeldahl method  
US 345/IS O 5498 , Agricultural food products ― Determination of crude fibre content ― General method  
US 500 , Requirements for nutrition labelling of foods  
US 508 , Requirements for nutrition and health claims on foods  
US 566,  Use of nutrition claims ― Requirements  
US 615, Soya beans — Specificati on 
US ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp.  
US ISO 7251 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enum eration of presumptive Escherichia coli — Most probable number technique  FDUS 984: 2013  
2 © UNBS 2013 – All rights reserved  
 US ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 1, Colony count technique in products with water act ivity greater than 0.95  
US ISO 24557 , Pulses — Determination of moisture content — Air-oven method  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply .  
3.1  
soy protein products  
products derived from  defatted flakes after the soybean hulls and the oil are removed  
3.2  
soy protein concentrates  
dehulled and defatted soybeans from which most of the water -soluble, non protein constituents are removed  
3.3  
soy protein isolates  
dehulled and defatted soyb eans from which most of the non protein component is removed  
3.4  
soy protein flours  
flours obtained  after grinding and screening soybean flakes either before or after removal of the oil  
3.5 
non protein content  
water, carbohydrates  and oils that have bee n removed from the soy protein products  
3.6 
dehulled  
removal of the hull from the soy bean to reduce on the contaminants  
3.7  
defatted  
soy meal free from oil or oil has been extracted  
4 Essential quality and composition requirements  
4.1 Essential ingredients  
4.1.1  Soybeans  
They shall be clean, sound, mature, dry seeds essentially free from other seeds and foreign matter in 
accordance with the US 615.  
4.1.2  Curing ingredients  
Only ingredients listed in US 45 may be used in curing of soy protein product s during manufacture. Curing 
ingredients shall be used in accordance with US 45.  
4.1.3  Spices and seasonings  
Spices and seasonings used for soy protein product manufacture shall be fit for human consumption and 
conform to US 45 .  FDUS  984: 2013 
© UNBS 2013 – All rights reserved  3 
 4.1.4  Water  
Water used in the preparation of soy protein product shall conform to US 201.  
4.2 Optional ingredients  
The following ingredients may be used in preparation or manufacture of soy protein products provided they 
are fit for human consumption:  
a) carbohydrates, including sugar s;  
b) edible fats and oils ;  
c) other protein products ;  
d) vitamins and minerals ;  
e) salt; and 
f) herbs and spices . 
4.3 Essential composition requirement  
4.3.1  General  
Soy protein products shall fall into three major groups which are based on the ir protein content. Th ese include  
soy protein f lours , soy protein concentrates, soy protein isolates all of which  shall be derived from defatted 
flakes of soybeans,  except full -fat and partially defatted extruded -expelled flours.  
The crude fibre and crude protein shall be test ed on a dry weight basis . 
4.3.2 Soy protein products  compositional  requirements  
4.3.2.1  Soy protein products shall conform to the composition al requirements in Table 1 . 
Table1  — Composition al requirements for soy protein products  
Constituent  Requirement  Method of test  
Soy protein 
flours  Soy protein 
concentrates  Soy protein 
isolates  
Crude protein,  %, max 65 90 More than 90  US 343 /ISO 1871  
Crude protein,  %, min 40 65 90 US 343 /ISO 1871  
Crude fibre ,  %, max 5 6 0.5 US 345 /ISO 5498  
Ash content,  %, max 8 8 8 US ISO 2171  
Moisture , w/w, % , max 10 10 10 US ISO 24557  
 
4.3.2.2 The residual fat content of  soy protein products shall be compatible with Good Manufacturing 
Practices.  
4.3.2.3  In terms of n utritional factors , processing should be carefully controlle d and sufficiently thorough 
to secure optimum flavour and palatability, as well as to control such factors as trypsin inhibitor, 
hemaglutinins, etc.  FDUS 984: 2013  
4 © UNBS 2013 – All rights reserved  
 If soy protein products  are intended for instant consumption, trypsin inhibitor activity in the soy protei n product  
shall not exceed 5 mg/g. If the product is not for instant use , instructions for cooking before consumption shall 
be indicated on the label.  
Processing shall not be so severe as to appreciably impair the nutritive value.  
5 Food additives  
During t he course of manufactur e soy protein products, the following classes of processing aids may be used:  
a) acidity regulators ;  
b) antifoam agents ;  
c) firming agents ;  
d) enzyme preparations ;  
e) extraction solvents ;  
f) anti-dusting agents ;  
g) flour treatment agents ; or 
h) visco sity control agents.  
6 Contaminants   
6.1 Pesticide residues  
Soy protein products shall conform to the limits for pesticide residues set by the Codex Alimentarius 
Commission . 
6.2 Other contaminants  
Soy protein products shall conform to those maximum level s for contaminants and toxins  set by  Codex 
Alimentarius Commission . 
7 Hygiene  
7.1 Soy protein products shall be produced and handled in accordance with US 28.  
7.2 Soya protein products  shall be free from objectionable matter and shall be free from pathogen ic micro -
organisms, substances originating from micro -organisms or any other deleterious substances in amounts 
which may constitute a health hazard.   
7.3 Soya protein products shall comply with microbiological requirements in Table 2  FDUS  984: 2013 
© UNBS 2013 – All rights reserved  5 
 Table 2 – Microbiolo gical limits for s oya protein products  
 
S/n Microorganism  Maximum l imit Method of t est  
i E.coli , MPN/ g Absent  US ISO 7251  
ii Salmonella spp  per 25  g Absent  US ISO 6579  
iii Yeast and moulds , cfu/ g 103 ISO 21527 -1 
 
8 Packaging  
Soy protein products shal l be packaged in food grade containers which will safeguard the hygienic, nutritional, 
technological, and organoleptic qualities of the product.  
The containers, including packaging material s, shall be made of substances which are safe and suitable for 
their intended use. They shall not impart any toxic substance or undesirable odour or flavour to the product.  
9 Weights and measures  
Soy protein products shall be packaged in accordance with the Weights and measures legislation.  
10 Labelling  
10.1 General  
Soy protein products  shall be labe lled in accordance with the requirements of US 7.  
Nutritional labeling and nutrition or health claims may be made in accordance with US 500, US 508 and US 
566. 
10.2 Name of the product  
The name of the product to be declared on  the label shall be  as follows :  
a) “Soy protein flour” or “ Soya protein flour” when the protein content is 40 % or more and less than 65  
%;  
b) “Soy protein concentrate” or “ Soya protein concentrate” when the protein content is 65  % or more and 
less than 90  %;  
c) “Soy protein isolate” or “ Isolated soy protein” or “ Soya protein isolate” or “isolated soya protein” when 
the protein content is 90  % or more ;  
d) the name may include a term which accurately describes the physical form of the product, for 
example , “granules ” or “bits”  or “pieces ”; or 
e) when the soy protein product is subjected to a texturization process, the name of the product may 
include an appropriate qualifying term such as “textured” or “structured”.  FDUS 984: 2013  
6 © UNBS 2013 – All rights reserved  
 10.3 Labelling of non -retail containers  
Information fo r non -retail containers shall either be given on the container or in accompanying documents, 
except that the name of the product, lot identification and name and address of the manufacturer or packer 
shall appear on the container. However, lot identificati on and the name and address of the manufacturer or 
packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the 
accompanying documents  
11 Sampling of soy protein products   
11.1 Scale of sampling  
11.1.1  Lot 
All containers in a consignment belonging to the same batch of manufacture shall constitute a lot.  If the 
consignment is declared to consist of different batches of manufacture, containers of the same batch shall be 
grouped together and each group so formed  shall constitute a separate lot.  
The s ample s shall be tested from each lot for ascertaining conformity to the requirements of this standard.  
11.1.2  Sample size  
The number of containers to be selected from a lot for testing for microbiological and other re quirements shall 
depend on the size of the lot and shall be in accordance with Table 3.  
Table 3 – Number of containers to be selected for sampling  
Number  of containers in the lot  Number  of containers to be selected (n)  
Microbiological  Other tests  
up to 1300  12 18 
1301 to 3200  18 24 
3201 and above  24 30 
11.1.3  Sampling method  
The containers to be selected for testing shall be chosen at random from the lot by the following procedure.  
Starting from any container, count them as 1,2,3…... up to r.  Every rth containers thus counted shall be 
withdrawn, r being the integral part of N/n, where N is the total number of containers in the lot and n is the total 
number of container to be chosen  (see Table 3) . 
11.2 Test samples and reference samples  
11.2.1  Samples  for microbiological tests  
The sample containers selected for microbiological tests (see col umn 2 of Table 3) shall be divided at random 
into three equal sets and labelled with all particulars of sampling.  One of these sets of sample containers 
shall be f or the buyer; another for the supplier and the third set is the reference.  
11.2.2  Samples for other tests  
The sample containers selected for other tests (see col umn 3 of Table 3) shall be divided at random into three 
equal sets and labelled with all the pa rticulars of the sample.  One of these sets of sample containers shall be 
for the buyer, another for the supplier and third is the reference.  FDUS  984: 2013 
© UNBS 2013 – All rights reserved  7 
 11.2.3  Reference samples  
Referee samples shall consist of set of sample containers for microbiological tests (see 11.2.1) and a set of 
sample containers for other tests (see 11.2.2) and shall bear the seals of the buyer and supplier or as agreed 
to between the two.  
12 Methods of analysis  
Test of soy protein products  shall be done in accordance with the Uganda standard s stated in the relevant 
clauses.  
 
  
  FDUS 984: 2013 
© UNBS 2013 – All rights reserved  9 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is g overned by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. Th e 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 FDUS 984 : 2013   
 
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