UGANDA STANDARD  
  US EAS 799 
First  Edition  
2014-10-15 
 
 Reference number  
US EAS 799: 2014
© UNBS 201 4 
   
Edible full fat soya flour — Specification  
 US EAS 799: 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 7 99: 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 799: 2014 , Edible full fat soya flour — Specification , is identical with  and has 
been repr oduced from an East African  Standard , EAS 799: 2014 , Edible full fat soya flour — Specification , 
and adopted  as a Uganda Standard.  
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   EAS 799: 2014 
ICS 67.060  
© EAC 2014                                                                                                                              First Edition 2014 
 
EAST AFRICAN STANDARD 
Edible full fat soya flour — Specification 
EAST AFRICAN COMMUNITY EAS 799: 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 799: 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 799 was prepared by Technical Committee EASC/TC 014, Cereals, pulses and related products . 
In preparation of this standard, assistance was derived from Indian Standard, IS 7837:1999, Specification for 
edible full-fat soya flour . 
 
 EAS 799: 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. 
Edible full fat soya flour is made by using dry soya beans, ground into flour.  Edible full fat soya flour being rich 
in protein is often mixed with other types of flour to add nutritional value to diet. 
This standard has been developed to ensure the safety and quality of edible full fat soya flour for human 
consumption. 
 
 EAST AFRICAN STANDARD  EAS 799:2014 
 
© EAC 2014 – All rights reserved 1 
 Edible full fat soya flour — Specification  
1 Scope 
This East African Standard specifies requirements and methods of sampling and test for edible full fat soya 
flour 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  
CODEX STAN 192, General standard for food additives  
CODEXSTAN 193, Codex general standards for contaminants and toxins in food and feed  
EAS 38, Labelling of pre-packaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice 
EAS 82, Milled cereals products — Test methods 
EAS 762, Dry soybeans — Specification  
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 7305, Milled cereal products — Determination of fat acidity 
ISO 9648, Sorghum — Determination of tannin content  
ISO 11085, Cereals, cereals-based products and animal feeding stuffs  —Determination of crude fat and total 
fat content by the Randall extraction method   
ISO 14902, Animal feeding stuffs — Determination of trypsin inhibitor activity of soya products 
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  EAS 799: 2014
2 © EAC 2014 – All rights reserved 
 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 method  
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply.   
3.1  
edible full fat soya flour  
milled product obtained from whole dry soya beans 
3.2   
soya bean  
whole mature dry bean of Glycine max  (L) Merr. varieties 
3.3  
food grade packaging material 
packaging material, made of substances which are safe and suitable for their intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product 
4 Requirements 
4.1 Raw material 
Edible full fat soya flour shall be prepared from soya beans complying with EAS 762. 
4.2 General requiremen ts 
Edible full fat soya flour shall be: 
a) of colour characteristic of the variety of the beans used; 
b) free from rancid odour;  
c) free from extraneous and foreign matter; 
d) free from insect, rodent and their derivatives ;  
e) free from fungal infestation ;free from pat hogenic micro -organisms, substances originating from micro -
organisms ; and 
f) free from any other deleterious substances in amounts which may constitute a health hazard.   
4.3 Specific quality requirements 
Edible full fat soya bean flour shall meet the specific quality requirements specified in Table 1 . 
 
 EAS 799: 2014 
© EAC 2014 – All rights reserved  3 
 Table 1 — Specific quality requirements for edible full fat soya flour 
S/N Characteristic  Requirement  Test method  
i.  Moisture , % m/m, max . 10.0 ISO 24557  
ii.  Protein  (N x 6.25) , % m/m, min . 35.0 ISO 20483  
iii.  Soya oil (fats on dry basis) , % m/m, min . 16.0 ISO 11085  
iv.  Crude fibre , % m/m, max.  6.0 ISO 20483  
v.  Trypsin inhibitor activity , mL/g, max.  5.0 ISO 14902  
vi.  Tannins , mg/kg , max. 3.0 ISO 9648  
vii.  Fatty acidity , mg KOH/100 g , max.  50 ISO 7305  
viii.  Acid insoluble ash , % m/m,  max.  0.40 EAS 82  
 
4.4 Particle size 
When tested in accordance with EAS 82, not less than 90 % shall pass through a 0.60-mm sieve for fine flour 
and not less than  90 % shall pass through a 1.20 -mm sieve for coarse flour.  
5  Food additives 
Only the food additives permitted in CODEX STAN 192 may be used. 
6  Hygiene 
Edible full fat soya flour 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 
S/N Type of micro -organism  Limit  Test method  
i.  Escherichia coli , MPN/g  Not detected  ISO 7251  
ii.  Salmonella  in 25 g  absent  ISO 6579  
iii.  Moulds and yeasts, cfu /g max  104 ISO 21527 -2 
 EAS 799: 2014 
4 © EAC 2014 – All rights reserved 
 7  Contaminants 
7.1  Pesticide residues 
Edible full fat soya flour 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 edible full fat soya flour 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 edible full fat soya flour 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  Edible f ull fat soya flour shall be pack aged in, suitable, clean, sound, free from insect, fungal infestation 
food grade material. 
8.2 Edible full fat soya flour 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 edible full fat soya flour 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 edible full fat soya flour shall be 
legibly and indelibly  labelled  with the following information;  
a) name of the product shall be „Edible full fat soya flour ‟; 
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 any additives used; 
g) date of manufacture; EAS 799: 2014 
© EAC 2014 – All rights reserved  5 
 h) country of origin; 
i) the statement “Human Food”;  
j) storage conditions; 
k) expiry date; and 
l) language shall be English. Any additional language may be used. 
10 Method of sampling 
Sampling shall be done in accordance with ISO 24333.  
. EAS 799: 2014   
 
© EAC 2014  – All rights reserved