PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 768 
Secon d Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 768: 2016 
© UNBS 201 6 
  
Fortified milled maize (corn) products  — Specification  
 PUBLIC REVIEW DRAFTDUS DEAS 768: 2016 
ii                © UNBS  2016  - 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 2016 
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 
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P.O. Box 6329 
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Uganda 
Tel: 256 417 333 2 50/1/2/3 
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E-mail: info@unbs.go.ug  
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 PUBLIC REVIEW DRAFTDUS DEAS 768:2016 
© UNBS  2016 - 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 768: 2016, Fortified milled maize (corn) products  — Specification,  is 
identical with  and has been reproduced from a Draft East African Standard , DEAS 768: 2016, Fortified milled 
maize (corn) products   — Specification,  and is being proposed for adoption as a Uganda Standard. 
This second edition cancels and replaces the first edition US EAS 768:2012 , Fortified milled maize (corn) 
products — Specification , which has been technically revised.  
This standard was developed by the Food and agriculture Standards Technical Committee (UNBS/TC 2 ). 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  PUBLIC REVIEW DRAFT
 DEAS 768:2016  
 
© EAC 201 3 — All rights reserved   1 
 
  
 
 
 
 
 
 
 
 
DRAFT EAST AFRICAN STANDARD 
 
Fortified milled maize (corn) products —  Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY 
 PUBLIC REVIEW DRAFTDEAS 768:2016 
ii  © EAC 201 3 — All rights reserved  
 Copyright notice 
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 PUBLIC REVIEW DRAFTDEAS 768:2016 
© EAC 201 3 — All rights reserved   iii 
 Table of contents 
 
Foreword ................................................................................................................................... iv 
Introduction ................................................................................................................................ v 
1 Scope .................................................................................................................................. 1 
2 Normative references ......................................................................................................... 1 
3 Terms and definitions ........................................................................................................ 1 
4 Quality requirements .......................................................................................................... 2 
5 Fortification requirements .................................................................................................. 3 
6 Food additives .................................................................................................................... 5 
7 Hygiene .............................................................................................................................. 5 
8 Contaminants ..................................................................................................................... 5 
9 Packaging ........................................................................................................................... 6 
10 Labelling ............................................................................................................................ 6 
11 Methods of sampling.......................................................................................................... 7 
12 Methods of Testing ............................................................................................................ 7 
Annex A (normative)  Determination of acid insoluble ash ...................................................... 9 
Bibliography ............................................................................................................................ 10 
 PUBLIC REVIEW DRAFTDEAS 768:2016 
iv  © EAC 201 3 — All rights reserved  
 Foreword  
Development of the Draft East African Standard 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 which are encountered when 
goods and services are exchanged within the Community will be removed. 
 
In order to meet the above objectives, the EAC Partner States have enacted an Draft East African 
Standardization, Quality Assurance, Metrology and Testing Act, 2006 (EAC SQMT Act, 2006) to make 
provisions for ensuring standardization, quality assurance, metrology and testing of products 
produced or originating in a third country and traded in the Community in order to facilitate industrial 
development and trade as well as helping to protect the health and safety of society and the 
environment in the Community. 
 
Draft East African Standards are formulated in accordance with the procedures established by the 
Draft East African Standard s Committee. The Draft East African Standards Committee is established 
under the provisions of Article 4 of the EAC SQMT Act, 2006. 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 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. 
 
Article 15(1) of the EAC SQMT Act, 2006 prov ides that “Within six months of the declaration of an 
Draft East African Standard, the Partner States shall adopt, without deviation from the approved text 
of the standard, the Draft East African Standard as a national standard and withdraw any existing 
national standard with similar scope and purpose”.  
 
Draft East African Standards are subject to review, to keep pace with technological advances. Users 
of the Draft East African Standards are therefore expected to ensure that they always have the latest 
versions of the standards they are implementing. 
 
© East African Community 2013 — All rights reserved* 
East African Community 
P O Box1096 
Arusha 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255- 27-2504481/2504255 
E-Mail: eac@eachq.org 
Web: www.each.org  
 PUBLIC REVIEW DRAFTDEAS 768:2016 
© EAC 201 3 — All rights reserved   v 
 Introduction 
 
The Health Ministers of the East, Central and Southern Africa (ECSA) Health Community passed a 
resolution in 2002 directing the Secretariat to work with the countries to fortify commonly consumed 
foods in the region after recognizing the high levels of malnutrition in the region. ECSA-HC is an inter-
governmental organization that fosters cooperation in health among countries in the East, Central and 
Southern African Region. It has 10 active member states namely Kenya, Uganda, Tanzania, Malawi, 
Zambia, Zimbabwe, Lesotho, Swaziland, Mauritius and Seychelles. The mandate of the organization 
is to promote relevance and efficiency in health in the region.  
 
Following initial promotion efforts, the countries identified staple foods suitable for fortification as oil, 
sugar, maize meal/ flour and wheat flour. These foods can be used as vehicles to deliver essential 
micronutrients to the populations. Based on scientific evidence and working with countries using 
country data, the Secretariat developed implementation focused guidelines on fortification of these 
foods to help countries start up programs and scale up the existing programs. These guidelines 
included fortification levels for addition of micronutrients at the factory, and levels for monitoring at 
commercial level. 
 
Based on the guidelines and other available information, most of the countries in the East African 
Region and in the larger Africa have initiated national programs on oil fortification with vitamin A; and 
wheat and maize meal/ flour fortification with iron, zinc, folic acid, niacin, vitamin B-1, B-2, B6 and B-
12 and vitamin A. Sugar fortification with vitamin A has also been considered as a way of 
supplementing other sources of the vitamin in order to prevent and reduce problems associated with 
the deficiency of this vitamin. Salt fortification with iodine continues to be implemented in all the 
countries. 
 
With the increased trade of food commodities including these fortified foods within the region, it has 
become imperative to develop regional standards that over and above the other standards, stipulate 
minimum and maximum levels of the added nutrients, provide clauses on how to pack the fortified 
product and the use of health and nutrition claims. The guidelines developed through ECSA have now 
been incorporated into food standards to provide for specific fortified products. 
 
It is envisaged that, the adoption of these standards and their utilization within the region will help 
countries adopt food fortification as a strategy to prevent, alleviate or eliminate micronutrient 
deficiency in the region. Standards will not only promote the health of the population but will also 
ensure safety of food products and enhance fair trade.  
 
This standard was developed with support from the East, Central and Southern Africa Health 
Community (ECSA-HC) Secretariat. This was possible through a grant by the A2Z Project of the 
United States Agency for International Development (USAID). The financial and technical support was 
used in the process of formulation of fortification levels, development of the draft standards and 
mobilization of stakeholders to review the standard in national and regional fora. This support is 
hereby acknowledged. 
 PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDEAS 768:2016 
© EAC 201 3 — All rights reserved   1 
 
 DRAFT EAST AFRICAN STANDARD  
Fortified milled maize (corn) products — Specification 
1 Scope 
 
This Draft East African Standard specifies the requirements and methods of sampling and test for 
fortified milled maize (corn) products namely  whole maize meal, granulated maize meal, sifted maize 
meal and maize flour from the grains of common maize (Zea mays L.) intended for human 
consumption. 
 
2 Normative references 
 
The following normative documents contain provisions which, through reference in this text constitute 
provisions of this Draft East African Standard; 
EAS 2, Maize (grains) — Specification  
EAS 38, Labelling of pre-packaged foods — Specification 
EAS 39, Code of practice for hygiene in the food and drink manufacturing industry  
EAS 44, Milled maize products — Specification  
EAS 103, General standard for food additives  
CAC/GL 1, General guidelines on claims  
CAC/GL 2, Guidelines on nutrition labelling   
CAC/GL 23, Guidelines for use of nutrition and health claims  
CODEXSTAN 193,  Codex general standards for contaminants and toxins in food and f eed 
ISO 711,  Cereals and cereal products — Determination of moisture content (Basic reference 
method)  
ISO 6540,  Maize — Determination of moisture content (on milled grains and on whole grains) 
ISO 5498, Agricultural food products — Determination crude fibre content-General method  
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp.   
ISO  7251 ,  Microbio logy  of  food  and  animal  feedin g  stuff s  —  Horizonta l  met hod  for  the  
detectio n  and e numerat ion of presumptive Escherichia coli — Mo st probable number techni que 
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 13690, Cereals, pulses and milled products — Sampling of static batches  
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    
 
3 Terms and definitions 
 
For the purposes of this standard the definitions in EAS 44 and the following shall apply. PUBLIC REVIEW DRAFTDEAS 768:2016 
 
2  © EAC 201 3 — All rights reserved  
  
3.1 
diluent  
suitable, inert, edible food-grade carrier for micronutrients  
3.2 
premix  
blend of fortificants and diluents formulated to provide specified and determinable amounts of 
micronutrients 
 
3.3 
fortified milled maize products  
maize meal, maize flour or sifted maize meal to which micronutrients have been added in accordance 
with this standard 
 
3.4 
fortificant  
compound which contains the specified micronutrient intended to be added to a food vehicle 
3.5 
food fortification 
practice of deliberately  adding essential micronutrients in a food to improve the nutritional quality of 
the food and to provide a public health benefit with minimal risk to health 
 
3.6 
food grade container 
container which will safeguard the hygienic, nutritional, technological, and organoleptic qualities of the 
product 
 
4 Requirements 
 
4.1 General requirements  
 
4.1.1 Maize grain 
Fortified milled maize (corn) products shall be made from maize grain complying with EAS 2. 
4.1.2  Fortified milled maize (corn) products shall; 
a) be of characteristic colour conforming to the colour of maize from which it was prepared; 
b) not contain any foreign matter such as insects, fungi, dirt or other contaminants; 
c) be free from fermented musty or other objectionable odour and colours; 
d) be wholesome and fit for human consumption in all aspect s. 
4.2 Specific requirements  
 
Fortified milled maize (corn) products shall conform to the requirements given in Table 1. PUBLIC REVIEW DRAFTDEAS 768:2016 
 
 
© EAC 201 3 — All rights reserved   3 
 Table 1 — Specific quality requirements for fortified milled maize  (corn)  products  
 
Sl 
No. Characteristic  Type of product  
Sifted m aize 
meal  Granulated 
maize meal  Whole 
maize meal  Maize 
flour  Test 
method s 
i) Crude f ibre content, % by mass, max.  0.7 1.0 3.0 0.7 ISO 5498  
ii) Crude fat on a moisture free basis, % 
by mass, max.          3.0 3.0 3.1* 3.0 ISO 11085  
iii) Moisture content, % by mass, max.  14 14 14 14 ISO 6540  
iv) Total ash, % by mass, max.  1.0 1.0 3.0 1.0 ISO 2171  
v) Acid insoluble ash, % by mass, max.  0.15 0.35 0.40 0.15 Annex A   
vi) Fat acidity, mg KOH per 100g of 
product, on dry ma tter basis, max . 80 80 80 80 ISO 7305  
 *Minimum crude fat on moisture free basis for whole maize meal  
 
5 Fortification requirements  
5.1 Levels of micronutrients  
The fortified milled maize products shall conform to the requirements and the levels of micronutrients 
provided in Table 2. These levels include the intrinsic amount of micronutrients in the unfortified milled 
maize products. 
 
Table 2 — Requirements for micronutrients in fortified milled maize products 
 
Sl 
No Nutrient  Fortificant compound  Recommended 
factory level, 
mg/kg  Regulatory levels, mg/kg  
Minimum  Maximum  
(i) Vitamin A1 Vitamin A (Retinyl) 
palmitate  1±0.4  0.5 1.4 
(ii) Vitamin B 11 Thiamin Mononitrate  6.5± 2.9  3.0 N/A* 
(iii) Vitamin B 21 Riboflavin  4±1.8 2 N/A* 
(iv) Niacin 1 Niacinamide  30±13.4 14.9 N/A* 
(v) Vitamin B61 Pyridoxine  5±2.5  2 N/A* 
(vi) Folate  Folic acid  1.2±0.5 0.6 1.7 
(vii) Vitamin  B12 Vitamin  B12, WS, 0.1%  0.015±0.00 7 0.007 N/A* 
(viii) Zinc Zinc oxide  49±16 33 65 
(ix) Total iron  Total iron  31±10 21 41 
(x) Added Iron  NaFeEDTA  20±10 10 30 
*N/A – Not a pplicable.  Setting th e maximum level  for these nutrients is not necessary  because the upper 
tolerable limit for these nutrients is very high . 
1The addition of these micronutrients is optional in Tanzania . 
 PUBLIC REVIEW DRAFTDEAS 768:2016 
 
4  © EAC 201 3 — All rights reserved  
 5.2 Fortificants 
Fortificants for use shall be stable compounds conforming to specifications in any of the following 
documents: 
 
 British Pharmacopoeia (BP) ,  
 Food Chemical Codex (FCC), 
 Merck Index (MI), 
 United States National Formulary (NF), 
 European Pharmacopoeia (Ph Eur), 
 United States Pharmacopoeia (USP) or 
 FAO/WHO Codex Alimentarius Commission (CAC). 
5.3 Premix 
 
The fortificants shall be mixed with diluents or carriers as appropriate to form a premix. Diluents or 
carriers shall conform to USP, BP, Ph Eur, NF, MI, FAO/WHO, or FFC. 
The premix shall be made in such a way that at a given rate of addition to the product, the product 
shall conform to the requirements in Table 2.  
The premix may be formulated to conform to the provisions given in Table 3 .  
NOTE This premix formulation is designed with minimum nutrient composition and does not take into 
consideration factory overages in the preparations of the premix. 
The premix shall be labelled with the addition rate (that is, the amount of premix to be added to the 
milled maize product) in grams of premix per metric tonne of maize product and dilution factor. 
Where the premix is made in accordance with Table 3, the addition rate shall be 500 g of premix per 
metric tonne of maize flour.  
 
5.4 Stability of fortificants and premixes 
The fortificants and premixes shall have storage stability such that no more than 20 % of its original 
activity will be lost when stored for 21 days at 45 °C in a well closed container at a level of 2.5 g per kg 
in milled maize products having the moisture content in the range of 13.5 % - 14.5 %. 
The supplier of the premix shall provide the stability data for the fortificants and premixes. 
 PUBLIC REVIEW DRAFTDEAS 768:2016 
 
 
© EAC 201 3 — All rights reserved   5 
 Table 3 –  Formulation of premix for addition of micronutrients to milled maize products   
Micronutrient  Fortificant compound  Amount of 
micronutrient  to 
be added to  
food,  
mg/kg  Amount of 
fortificant to be 
added to  food,  
mg/kg  Amount of 
fortificant in 
premix,  
g/kg Amount of 
nutrient in 
premix,  
g/kg 
Vitamin A  Retinyl palmitate,  spray - 
dried or equivalent, 0.075 % 
retinol,  min.  1.0 13.3 26.7 2 
Vitami n B 1 Thiamin mononitrate , 81 %, 
min. 4.5 5.6 11.1 9 
Vitamin B 2  
(Riboflavin ) Riboflavin , 100 %, min.   3.0 3.0 6.0 6 
Vitamin B 3 
(Niacin)  Niacinamide , 99 %, min  25.0 25.3 50.5 50 
Vitamin B 6 
(Pyridoxine ) Pyridoxine , 82 %, min.  5.0 6.1 12.2 10 
Vitamin B 9 
(Folate)  Folic Acid , 100 %, min.  1.0 1.1 2.2 2 
Vitamin B 12 Vitamin B 12, water -soluble 
form 0.1 %)  0.015  15.0 30.0 0.03 
Iron NaFeEDTA , 13 % Fe, min.  20 153.8  307.7  37 
Zinc Zinc oxide , 80 %, min.  40 50.0 100.0  80 
  Filling material (at least 25  
%)   68.3 453.6    
    TOTAL  341.5  1000.0    
 
6 Food additives 
 
Fortified milled maize (corn) products may contain only the permitted food additives in the Codex Stan 
192. 
 
7 Hygiene 
 
7.1 Milled maize (corn) products shall be prepared and handled in accordance with the provisions 
of appropriate sections of EAS 39. 
7.2 The product shall conform to the microbiological limits in Table 4. 
Table 4 — Microbiological limits 
S/No.  Micro -organism  Maximum limit  Methods of test  
i)  Total aerobic count per g  105 ISO 4832  
ii)  E. Coli  per 1 g  Absent  ISO 16649 -1 
iii)  Salmonella  per 25 g  Absent  ISO 6579  
iv)  Yeast and Moulds cfu/g  104 ISO 7954  PUBLIC REVIEW DRAFTDEAS 768:2016 
 
6  © EAC 201 3 — All rights reserved  
 S/No.  Micro -organism  Maximum limit  Methods of test  
v)  S.aureus  per 25 g  102 ISO 6888 -1 
 
8 Contaminants 
 
8.1 Heavy metals 
Fortified milled maize (corn) products shall conform to those maximum limits for heavy metals 
established by the Codex Alimentarius Commission as specified in Table 5 .  
Table 5 — Heavy metals limits 
S/No.  Heavy metal  Limits (mg/kg)  Test methods  
i)  Arsenic (As)  0.1 ISO 27085  
ii)  Lead (Pb)  0.2 ISO 6633  
iii)  Cadmium (cd)  0.1 ISO 6561 -1 or ISO  6 561-2 
 
8.2 Pesticide residues 
Fortified milled maize (corn) products shall conform to those maximum residue limits established by 
the Codex Alimentarius Commission for this commodity. 
 
8.3 Mycotoxins 
Fortified milled maize (corn) products shall conform to  those maximum mycotoxin limits established 
by the Codex Alimentarius Commission as specified in Table 6.  
Table 6 — Mycotoxins limits 
S/No.  Mycotoxins  Limits   Test methods  
i) Total aflatoxins, µg/kg, max 10  ISO 16050.  
ii) Aflatoxins B1, µg/kg, max 5 
iii) Fumonisins , µg/kg, max 2000  AOAC 2001.04  
9 Weights and measures 
The fill and the weight of the product shall conform to the weights and measures regulations of the 
importing partner state.  
 
10 Packaging 
 
Fortified milled maize (corn) products shall be packaged in food grade containers. When the product 
is packaged in sacks, these must be clean, sturdy and strongly sewn or sealed. 
 
 
 
 PUBLIC REVIEW DRAFTDEAS 768:2016 
 
 
© EAC 201 3 — All rights reserved   7 
 11 Labelling  
 
11.1 General labelling 
 
Labelling shall be done in accordance with EAS 38. At the minimum, the following information shall be 
displayed: 
 
 
a) name of product such as "Whole Maize Meal, Sifted Maize meal , Maize flour or Granulated 
Maize meal "; 
 
b) the word “Fortified” shall be declared before the name of the product;  
 
c) name and address of the manufacturer/packer/importer; 
d) brand name/registered trade mark; 
e) batch or code number; 
f) net weight in metric units; 
g) the statement “ storage instructions   
h) the statement "Human Food"; 
i) country of origin; 
j) date of manufacture; 
k) expiry date; 
l) instructions for disposal of used package. 
 
Each product unit may also be marked with the national food fortification logo, where the industry qualifies 
to use the mark.  
 
11.2 Nutrition labelling 
 
The amount of micronutrients in the maize flour shall be declared on the label in accordance with 
CAC/GL 2. 
 
11.3 Nutrition and health claims 
 
Fortified milled maize products may have claims on the importance of the micronutrients in nutrition 
and health. Such claims when declared shall be consistent with CAC/GL 1 and CAC/GL 23.  
 
12 Methods of sampling  
 
Sampling shall be done in accordance with the ISO 24333. 
 
13 Methods of test 
 PUBLIC REVIEW DRAFTDEAS 768:2016 
 
8  © EAC 201 3 — All rights reserved  
 Testing for micronutrients may be conducted using any ECSA1 or any other internationally recognized 
test methods 
 
                                                 
1 Manual of methods for determining micronutrients in fortified foods. www.a2zproject.org/ -
a2zorg/pdf/Manual_Foods.pdf  PUBLIC REVIEW DRAFTDEAS 768:2016 
 
 
© EAC 201 3 — All rights reserved   9 
 Annex A 
(normative) 
 
Determination of acid insoluble ash 
A.1 Reagent 
Dilute hydrochloric acid — Approximately 5 N, prepared from concentrated hydrochloric acid. 
A.2 Procedure 
 
Weigh accurately about 5 g of the product in a tared, clean and dry porcelain dish. 
Ignite the material in the dish with the flame of a suitable burner for about one hour. Complete the ignition 
by keeping in a muffle furnace at 500oC to 600oC until grey ash results. Cool in a desiccator and weigh. 
Repeat the process of igniting, cooling and weighing at half-hour intervals until the difference between two 
successive weighings is less than one milligram. Note the lowest mass.  
To the ash contained in the porcelain dish add 25 mL of dilute hydrochloric acid, cover with a watch 
glass and heat on a water bath for 10 minutes. Allow to cool and filter the contents of the dish through 
Whatman filter paper No. 42 or its equivalent. Wash the filter with water until the washings are free 
from the acid. Return the filter and the residue to the dish. Keep it in an electric air-oven maintained at 
135 ± 2 °C for about 3 hours. Ignite in a muffle furnace at about 550 °C to 600 °C for one hour. Cool 
the dish in a desiccator and weigh. Repeat the process of igniting in the muffle furnace, cooling and 
weighing at half-hour intervals until the difference between two successive weighings is less than one 
milligram. Note the lowest mass. 
A.3 Calculation 
Acid insoluble ash (on dry basis), per cent by mass 
 
 
 
where 
m2 = mass in g of the porcelain dish with the acid insoluble ash, 
m = mass in g of the empty porcelain dish, and 
m1 = mass in g of the porcelain dish with the dried material taken for the determination of total ash  
 PUBLIC REVIEW DRAFTDEAS 768:2016 
 
10  © EAC 201 3 — All rights reserved  
 Bibliography 
 
[1] Codex Standard 154-1985, Codex Standard for Whole Maize (Corn) Meal 
[2] Codex Standard 155-1985 Codex Standard for Degermed Maize (Corn) Meal and Maize (Corn) 
Grits 
 
[3] ECSA-HC Guidelines of fortification levels for staples  PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDEAS 768:2016 
 
 
© EAC 2013 — All rights reserved