DRAFT UGANDA STANDARD  
  DUS 1628
First Edition
2015
 
 
 Reference numbe r
DUS 1628:2015
© UNBS 2015 
  
Sesame — Specification  
 DUS 1628: 2015 
ii © UNBS 2015 – 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 2015  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
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permission from UNBS. 
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Uganda 
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Web: www.unbs.go.ug  DUS 1628:2015 
© UNBS 2015 – All rights reserved  iii
 Foreword 
Uganda National Bureau of Standards (UNBS) is a par astatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 3 27, of the Laws of Uganda, as am ended.  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 A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agre ement 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 gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee 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 was developed by the UNBS/TC 2/SC 2–Edible oil seeds, fats and oils Sub 
Committee under the Food and Agriculture st andards Technical Committee, UNBS/TC 2. 
 
Responsible Technical Committee  DUS 1628: 2015 
iv © UNBS 2015 – All rights reserved
 INTRODUCTION  
Sesame seed as commonly known as simsim is one of  the oldest oilseed crops known, domesticated well 
over 3000 years ago. Sesame has many species, most being wild and native to Sub-Saharan Africa . Sesame 
Indicum,  the cultivated type, originated in India. Sesame is highly tolerant to drought like conditions, and 
grows where other crops may fail. 
Sesame has one of the highest oil cont ents of any seed. With a rich nutty flavor, it is a common ingredient in 
cuisines across the world. Like other nuts and foods,  Sesame seeds are small. The size, form and colours 
vary with the thousands of varieties now known. Typi cally, the seeds are about 3 to 4 millimeters long by 2 
millimeters wide and 1 millimeter thick. The seeds are ovate, slightly flattened and somewhat thinner at the 
eye of the seed (hilum)  than at the opposite end. The weight of the seeds is betwee n 20 and 40 milligrams. 
The seed coat (testa) may be smooth or ribbed. 
Sesame seeds come in many colours depending on the cult ivar harvested. The most traded variety of sesame 
is off-white coloured. Other common colours are buff, tan, gold, brown, reddish, gray and black. 
The primary use of sesame is for cooking oil, In Asia the seed is also used as whole seed for decoration in the 
light foods, used in making of confectionaries, candies, oil for soap, margarine and in medicinal application in   
insecticides. 
  DRAFT UGANDA STANDARD DUS1628: 2015
 
© UNBS 2015 – All rights reserved  1
 Sesame — Specification   
1 Scope 
This Draft Uganda Standard specifies the requirement s and methods of sampling and test for Sesame 
(Sesamun indicum .L.) 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. 
ISO 660 , Animal and vegetable fats and oils –Determination of acid value and acidity 
US ISO 605, Pulses — Determination of impurities, si ze, foreign odour, insects, and species and variety — 
Test methods  
US EAS 38:2013, Labelling of  pre-packaged foods — General requirements 
  
EAS 39, Code of Practice for hygiene in the food and drink manufacturing industry   
US ISO 13690, Cereals, pulses and milled products — Sampling of static batches  
US 246, Specification for woven bags made from natural fibres for cereals and pulses  
US ISO 5983-1, Animal feeding stuffs -- Determination of nitrogen content and calculation of crude 
protein content -- Part 1: Kjeldahl methodUS 738,  General standard for contaminants and toxins in food 
and feed 
US ISO 13690, Cereals, pulses and milled produc ts — Sampling of static batches 
US 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  
US ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique   
US ISO 2171, Cereals, pulses and by-products — Determination of ash yield by incineration 
US ISO 5985, animal feeding stuff determination of ash insoluble in hydrochloric acid 
ISO 659,, Oil seeds determination of  oil content (reference method) 
US ISO 6869, Animal feeding stuffs -- Determination of  the contents of calcium, copper, iron, magnesium, 
manganese, potassium, sodium and zinc -- Method using atomic absorption spectrometry   
2 © UNBS 2015 – All rights reserved
 3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply ; 
3.1  
Sesame the edible seeds of the sesame plant, which are used whole or have the oil extracted. 
3.2 
Filth  
impurities of animal origin, including dead insects 
3.3 
extraneous matter 
inorganic materials other than the sesa me  grains, other grains and filth 
3.4 foreign matter any extraneous matter other than sesame grains comprising of 
a) “inorganic matter” which includes metallic pieces , dust , sand , gravel, stones , dirt , pebbles , lumps 
or earth , clay , mud and animal filth, etc; and 
b) “organic matter” consisting of husks , st raws , weeds and other inedible grains etc 
3.5 food grade  materials any material which when it comes in contact with food or  is the area near food is unlikely to contaminate food 
with harmful materials.  
3.6 
Damaged grains 
broken seed of sesame mainly due to processing  
3.7 
shrivelled/immature 
grains which are underdeveloped, thin and papery in appearance 
4 Quality requirements 
4.1 General requirements 
Sesame shall  
a) be free of off flavours and odours, 
b) have a nutty flavour 
c) clean 
d) wholesome. 
e) have a colour characte ristic of the variety  
4.2 Specific requirements 
Sesame shall comply with the specific requirements specified in Table 1. 
 DUS 1628: 2015 
© UNBS 2015 – All rights reserved  3
 Table 1 —Specific requirements for Sesame  
S/N 
Characteristic Level Method of 
test Grade 1 Grade 2 Grade 3 
I Crude Protein on dry matter basis , % m/m, 
min. -15 15 -15 US ISO 5985 
III Moisture content, %m/m, max 7.0 7.0 7.0 ISO 
IV Acid insoluble ash, %m/m, , max 2.0 2.0 2.0 US ISO 5985 
V Filth, %m/m, max 0.1 0.1 0.1 US ISO 605 
VI extraneous matter, % m/m, max 0.1 0.2 0.2 US ISO 605 
vii Foreign matter,  %m/m,max 0.1 2.00 2.00 US ISO 605 
viii Damaged grain, % m/m,max 1.0 2.00 3.0 US ISO 605 
viii Acid value of extracted oil, max 2 4 6 ISO 660 
ix Oil content(on moisture free basis\0, percent 
by weight, min 52 48 45  ISO 659 
x Shrivelled and immature , percent by weight, 
max 2.00 4.00 6.00  
5 Contaminants 
5.1 Pesticide residues  
Sesame shall conform to those maximum residue limits for pesticides established by the Codex Alimentarius 
Commission for this commodity.  
5.2 Aflatoxin 
The maximum content of aflatoxins in sesamewhen det ermined in accordance with the method described in 
US ISO 16050 shall not exceed 5 μg/kg (ppb) for aflatoxin B 1 and 15 μg/kg for total aflatoxins 
5.2 Heavy metals 
Sesame shall conform to those maximum residue limits for heavy metals established in US 738  listed in  table  
2 below; 
Table 2: Heavy metal contaminants in sesame  
S/n Heavy metal Limits,  mg/kg, max Method of test 
1 Cadmium 0.1 ISO 6869 
2 Lead 0.2 
3 Arsenic(check) 0.1 
 
6 Hygiene 
6.1 Sesame shall be produced, prepared and handled in accor dance with US EAS 39.   
4 © UNBS 2015 – All rights reserved
 6.2 Sesame shall be free from microorganisms in amount s which may represent a hazard to health and shall 
not exceed the limits stipulated in Table 3. 
Table 3 — Microbiological limits in sesame 
S/No Type of micro-organism Limits Test method 
i) Yeasts and moulds, per g, max. 104 US ISO 21527-2, 
ii) E. coli , per g, max absent US ISO 7251 
iii) salmonella absent US ISO 6579 
 
7 Weights and measures 
Sesame shall be packaged in accordance with the Weights and Measures requirements of the destination 
country. It is recommendedby ILO to package in the 50kg bag or container. 
8 Packaging 
Sesame shall be packaged in food grade materials that will safeguard the hygienic, nutritional and 
organoleptic qualities of the product.  
9 Labelling 
In addition to the require ments ofUS EAS 38, the following labeli ng requirements shall apply and shall be 
legibly and indelibly marked: 
a) product name as ,'sesame '; 
b) net weight in; 
c) name and physical address of the pr oduce, packer importer/ distributor; 
d) country of origin; 
e) lot/batch/code number statement ‘Food for Human Consumption’’shall appear on the package; 
f) storage instructions as ‘Store in a cool dry place away from contaminants’: 
i) instructions on disposal of used package; ii) crop year; and 
iii) packing date. iv) Best before date 
9 Methods of sampling 
Sampling shall be carried out in accordance with US ISO 24333 DUS 1628: 2015 
© UNBS 2015 – All rights reserved  5
 Bibliography 
[1] Product fact sheet – sesame –Eur ope - vegetable oils- oil seeds, 2013 
[2] IS 4429, Grading for sesame seeds for oil milling 
 DUS1628: 2015 
© UNBS 2015 – All rights reserved  7
 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 gove rned by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licens ed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in co njunction with the relevant Uganda Standard. The 
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.  
 
 WDUS 1628: 2015 
 
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