DRAFT UGANDA STANDARD  
  DUS 1851  
First  Edition 
2017 
 
 
 Reference number  
DUS 1851 : 2017 
© UNBS 2017   
  
Rice flour  — Specification  
 DUS 1851 : 2017  
ii © UNBS 2017  – 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 2017   
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 DUS 1851 :2017  
© UNBS 2017  – All rights reserved  iii 
 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 -
ordina te 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 Tra de 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 key stakeholders 
including government, acade mia, consumer groups, private sector and other interested parties.  
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.  
The committee responsible for this document is Technical Committee UNBS /TC 2, food and agriculture , 
Subcommittee SC 3, cereal. Pulses and related product s  
. DUS 1851 : 2017  
iv © UNBS 2017  – All rights reserved  
  
 DUS 1851: 2017  
v  
 Rice flour  — Specification  
1 Scope   
This Draft Uganda standard specifies  the requirements , sampling  and test  methods  for rice flour from Oryza 
sativa  L for human consumption . 
2 Normative references   
The following referenced documents referred to i n 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 undated 
references, the latest edition of the referenced document (including any amendments) app lies. 
EAS 900,  
US EAS 38 , General standard for labelling of pre -packaged foods   
US EAS 39 , Code of practice for hygiene in the food and drink manufacturing industry   
US 98 , Cereals and cereal products ― Determination of moisture content ― Routine method   
US 45 , General standards for food additives   
US 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  
US EAS 80 3, Nutrition labelling ─ Requirements  
US EAS 804, Claims ─ General requirements  
US EAS 805, Use of nutrition and health claims ─ Requirements  
US ISO 4831,  Microbiology of food and animal feeding stuffs —Horizontal method for the detection and 
enumeration of coliforms — Most proba ble number technique  
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 
enumeration of  presumptive Escherichia coli -- Most probable number technique US 
US ISO 1871, Agricultural food products ― General directions for the determination of nitrogen by the Kjeldahl 
Method  
US ISO 712  Cereals and cereal products -- Determination of moisture content -- Reference method  
US ISO 2171:2007, Cereals, pulses and by -products - Determination of ash yield by incineration  
US ISO 5985 , Animal feeding stuffs -- Determination of ash insoluble in hydrochloric acid  
US ISO 20483 , Cereals and pulses -- Determination of the nitrogen content and calculation of the crude 
protein content -- Kjeldahl method   
vi © UNBS 2017  – All rights reserved  
 US ISO 11085 , Cereals, cereals -based products and animal feeding stuffs -- Determination of crude fat and 
total fat content by the Randall extraction method  
US ISO 7305 , Milled cereal products -- Determination of fat acidity  
US ISO 6633, Frui ts, vegetables and derived products - Determination of lead content   Flameless atomic 
absorption spectrometric method  
US ISO 6561 -1, Fruits, vegetables and derived products - Determination of cadmium content  Part 1: Method 
using graphite furnace atomic absorption spectrometry  
US ISO 6561 -2:2005, Fruits, vegetables and derived products - Determination of cadmium content  Part 2: 
Method using flame atomic absorption spectrometry  
3 Terms and definitions   
For the purposes of this document, the following ter ms and definitions apply .  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
foreign matter  
any organic or inorganic matter other t han rice flour  
 
3.2 
foreign odour  
foreign to the relevant  rice flour  and which, because of their presence, render the flour unfit for their normal  
usage  
 
3.3 
insect infestation  
the presence of insects (live or dead)  and any of their developmental stages  
3.4 
filth 
impurities of animal origin e.g. animal droppings, hairs and others  
4 Requirements  
4.1 General requirements  
Rice flour shall;  
a) be the product obtained by grinding  cleaned rice conforming to US EAS 12 8;  
b) be fine and free flowing ;  
c) have an appeara nce and flavor  characteristic of the milled rice ; 
d) free from foreign matte r;   
© UNBS 2017  – All rights reserved  vii 
 e) be free from rancid or other objectionable tastes  and foreign odour , insect  or fung al growth and insect 
infestation   
4.2 Specific requirements  
Rice flour  shall conform to the spe cific requirements when tested with the methods stated in table 1 below  
Table 1: specific requirements fo r rice flour   
s/n Parameter  Requirement  Method of test  
1 Moisture, by mass, % , max . 13 US ISO 712 
2 Total ash, on dry matter basis, % mass, max . 1.0 US ISO 2171  
3 Acid insoluble ash(dry basis), % mass, max . 0.1 US ISO 5985  
4 Protein, dry matter basis, %  mass .  5.0 – 9.0 US ISO 20483  
5 Total fat , dry matter basis, %  mass . 0.5 -1.0 US ISO 11085  
6 Fat acidity, mg KOH per 100 g of product, on dry 
mass basis, max.  80 US ISO 7305  
5 Food additives  
Only the food additives permitted in US 45  standard for food additives may be used . 
6 Contamination  
6.1 Pesticide  
Rice flour shall comply with those maximum pesticide residue limits established by CODEX Alim entarius 
commission for similar commodities . 
6.2 Heavy metals  
 Rice flour shall conform t o comply with the heavy me tal limits in Table 2 when tested in accordance with test 
methods specified therein  those maximum limits for heavy metals established by the  Codex Alimentarius 
Comm ission as specified in Table 2.   
 
Table 2  — Heavy metals limi ts for rice flour  
 
S/No  Heavy metal  Limits (mg/kg), max  Test methods  
i)   Arsenic(As)  0.1 ISO 27085  
 ii)   Lead (Pb)  0.2 ISO 6633  
iii)   Cadmium (Cd )  
 0.1 ISO 6561 -1 /ISO  6561 -2 
 
6.3 Aflatoxin  
The maximum content of aflatoxins in  rice flour  when determined in accordance with the method described in 
US ISO 16050  shall not exceed 5 μg/kg (ppb) for aflatoxin B  and 10 μg/kg for total aflatoxins .  
viii © UNBS 2017  – All rights reserved  
 7 Hygiene  
7.1  Rice flour  shall be produced, prepared and handled in accordance with the provisions of appropriate 
sections of  US EAS 39 .  
 
7.2  Rice flour  shall conform to the microbial limits stated in table 2 :  
 
s/n Requirement  Limits  Test method  
1 Total plate count, cfu/m  105 US ISO 4833 -1 
2 E.coli count per g, Max  Absent  US ISO 11866,  
3 Salmonella sp.  Absent  US ISO 6785  
4 Yeast and mould count per g, max  104 US ISO 661  
8 Packaging  
Rice flour shall be pack aged in food grade containers which will safeguard the hygienic, nutritional, and 
organoleptic qualities of the product . 
9 Labelling  
In addition to the requirements in US EAS 38, each package shall be legibly and indelibly labelled with the 
following :  
i. The name of the product shall be “Rice flour” ; 
ii. Brand name/trade name ; 
iii. The name and physical address of the manufacturer ; 
iv. Lot identification ;  
v. batch/code number  Net; 
vi. weight in metric units ; 
vii. list of any additives u sed; 
viii. Date of manufacture;  
ix. Country of origin;  
x. Storage conditions;  
xi. Expiry dat e/best before date .  
 
9.2   Nutrition labelling  
The amount of micronutrients in the rice flour shall be declared on the label in accordance with US EAS 803.  
9.3   Nutrition and hea lth claims   
© UNBS 2017  – All rights reserved  ix 
 Rice flour may have claims on the importance of the micronutrients in nutrition and health. Such claims when  
declared shall be consistent with US EAS 804 and US EAS 805.  
10 Samplin g 
Methods of sampling of  rice flour shall be  accordance with US EAS 900  
  
x © UNBS 2017  – All rights reserved  
 Bibliography  
[1] US EAS 782: 2012, Composite flour — Specification  
[2] Food Standards Regulation,  Division - Cereals, pulses, legumes and derived products  
 And Vegetable Proteins.   
© UNBS 2017  – All rights reserved  xi 
 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 governed by the Standards Act, and the Regulations made 
thereun der. 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. The 
presence of this mark on a product or in relation to a produ ct 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 
continu ally 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.  
 
 DUS 1851 : 201 8   
 
ICS 67.060   
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