PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 889 
First  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 889: 2016 
© UNBS 201 6 
  
Groundnuts for oil extraction —  Specification  
 PUBLIC REVIEW DRAFTDUS DEAS 889: 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 
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The Executive Director 
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Uganda 
Tel: 256 417 333 2 50/1/2/3 
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 PUBLIC REVIEW DRAFTDUS DEAS 889:2016 
© 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 889: 2016 , Groundnuts for oil extraction  — Specification,  is identical 
with and has been reproduced from a Draft East African Standard , DEAS 889: 2016, Groundnuts for oil 
extraction — Specification,  and is being proposed for adoption as a Uganda Standard. 
This standard was developed by the Food and agriculture  Standards Technical Committee (UNBS/TC 2). 
Wher ever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   DEAS 889:2016  
ICS 67.080 
© EAS 2016                                                                                                                               First Editio n 2016  
 
DRAFT EAST AFRICAN STANDARD  
Groundnuts for oil extraction — Specification  
 
EAST AFRICAN COMMUNITY  FDEAS 57:2016  
ii © EAC  2016 – 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 pr ocess 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 t his 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 2016 — All rights reserved  
East African Community   
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Tanzania  
Tel: 255 27 2504 253/8  
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       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be prosecuted . 
 
 DEAS 889:2016  
© EAC 2016 – All rights reserved  iii 
 Foreword  
 
Development of the East African St andards 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 ser vices 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 Sta tes. 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 
Africa n Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing.  
DEAS 889   was prepared by Technical Committee EASC/ TC/015, Oil Seeds, Edible Fats and Oils . 
 
 
 DRAFT EAST AFRICAN STANDAR D DEAS 889:2016  
 
© EAC 2016 – All rights reserved  1 
  Groundnuts for oil extraction  — Specification  
 
1  Scope  
This Draft East Africa Standard specifies the requirements, methods of sampling and test for shelled 
groundnuts of the fruit of the plant Arachis hypogea  intended for oil extraction.  
2 Normative references  
 
2  Terms and definitio ns 
For the purposes of this standard, the following definitions shall apply:  
3.1 
groundnut/peanut  
the fruit of the plant Arachis hypogaea   
3.2 
shelled groundnut kernels  
raw groundnuts with their shells removed, and which have not been subjected to roasting  and/or various forms 
of chemical treatment  
3.3 
unshelled groundnuts  
groundnuts with part or all of the hull (shell) attached  
 
3.4 
Mature pod  
kernels which are firm and developed  
3.6 
damage/defects  
kernel that is rancid, mouldy, pest infested, dirty and/ or decayed  
 
3.7 
Other defects  
the groundnut kernel that have skin discolouration , flesh discolouration  and / or sprouted kernels  DEAS  889 :2016  
2 © EAC  2016 – All rights reserved  
 3  Requirements  
3.1  General requirements  
3.1.1  Groundnuts shall be free from dead or living insects, insect fragments and mi tes. 
3.1.2  The kernels shall be free from foreign matter such as stones, dirt or any contamination.  
3.1.3 The kernels shall be free from extraneous matter  
3.1.4  The kernels shall be free from foreign odours and undesirable flavour and/or taste.  
3.1.5 groundnuts shall be free from decayed and mould -damaged kernels.  
3.1.6  groundnuts shall be free from small shrivelled and immature kernels or hard kernels.  
3.2 Specific requirements  
Groundnuts intended for oil extraction shall comply with the requirements stipulated in Table 1.  
 
Table 1 — Specific Requirements  
Sl. No.  Characteristic  Requirements  Method of test  
i) Moisture content , % m/m max.  8.0 Annex A  
ii) oil content, dry weight, %, 
m/m, min  40 Annex B  
iii) Free fatty acids , %, m/m, m ax 6.0 ISO 660  
iv) Total ash on dry weight basis  
% m/m max.  2.0 EAS 60  
 
 
3.3 Grading  
Groundnuts intended for oil extraction may be classified as Grade 1, Grade 2 or Grade 3 according Table 2, 
where  applicable . 
Table 2 — Grade requirements for groundnut kernels for oil extraction  
Sl. No.  Factor  Requirement  Method of 
test 
Grade 1  Grade 2  Grade 3  
i) Oil content of the kernel (on moisture 
free basis), % by mass, min.  48.0 45.0 42.0 Annex B  
ii) FFA content, % max.  2.0 4.0 6.0 Annex B  
iii) Broken, defective and damaged 
kernels, % by mass, max.  3.0 5.0 7.0 Annex A  DEAS 889:2016  
© EAC 2016 – All rights reserved  3 
 iv) Foreign matter, % by mass, max.  0.1 0.2 0.3  
v) Total tolerance for factors (iii) and (iv) 0.1 5.0 7.0  
4  Hygiene requirements  
Groundnuts for oil extraction shall be produced, processed, handled and sto red in accordance with EAS 39.  DEAS  889 :2016  
4 © EAC  2016 – All rights reserved  
 Table 2 — Microbiological limits for roasted groundnuts  
Sl. No.  Micro -organism  Limits  Method of test  
i) Moulds (max.)  104/g ISO 7698  
ii) E. Coli  Shall be absent  ISO 16654  
iii) Salmonellae  Shall be absent  ISO 6579  
 
 
4.3  Total Aflatoxin  shall not exceed 10  ppb while aflatoxin B1  shall  not exceed  5 Pbb   when tested  in 
accord ance  with ISO 16050.  
5  Packaging  
Groundnuts for oil extraction shall be packaged in food grade containers and sealed in manner to ensure the 
safety and quality requirements specified in this standard are maintained throughout the shelf life of the 
product . 
6  Labelling  
Labelling shall be done in accordance with EAS 38 . 
8 Sampling  
Sampling of groundnuts for oil extraction shall be done in accorda nce with  ISO 542.  DEAS 889:2016  
© EAC 2016 – All rights reserved  5 
 Annex A  
(normative)  
Determination of moisture  
A.1  Grinding  
A.1.1   General requirements  
The grinding mill should grind evenly and should not be operated at such a high speed that the  ground 
material is heated.  
Air currents that might ca use loss of moisture shall be reduced to a minimum.  
A.1.2   Particle size  
The mill -setting shall be such that at least 50 per cent of the ground material passes through a sieve  with 
meshes of 3.4 mm.  
A.1.3   Drying  
Two stages of drying shall be applied when moisture content of bean grains is higher than 20 per  cent.  
A.2  Determination  
A.2.1  Preferred method  
The air -oven 130 °C method shall be used.  
A.2.2   Equipment  
A.2.2.1   Dishes of non -corrosive metal (thickness approximately 0.5 mm) with side rounded at b ase and 
flat bottom, fitted with covers which seat so snugly that loss of moisture is reduced to a  minimum.  
The dimensions of the materials is applied per cm 2, to ensure close fitting of the cover, the rim of the  dish 
should be levelled by rubbing with an abrasive.  
A.2.2.2   An electrically -heated oven with adequate ventilation and thermostatic control which permits  the 
temperature to be maintained at 130 °C.  
The heating capacity of the oven must be such that after pre -heating capacity to temperature 130 °C,  followed 
by opening and loading with dishes, the oven will again reach 130 °C within 45 minutes  (preferably within 30 
minutes).  
A.2.2.3  A desiccator (with a suitable desiccant), preferably fitted with a thick metal plate to promote  rapid 
cooling of the d ishes.  
A.2.2.4   A balance on which accurate weighings can be made in grams to 3 decimal places.  
A.2.3   Procedure  
Weigh the dish with its cover. Weigh out 4 g to 5 g of the sample previously mixed. Place the working  sample 
in the dish, distributing it evenl y over the bottom surface. Put the cover on the dish and weigh  again. Place the 
dish on top of its cover in an oven heated before -hand to 130 °C. In order to limit the  loss of heat, the dishes 
must be placed in the oven rapidly. From the time that the oven  again reaches  130 °C, the drying period DEAS  889 :2016  
6 © EAC  2016 – All rights reserved  
 should be 60 min at this temperature. After termination of the drying period,   cover the dishes immediately and 
place them in a desiccator to cool for 30 min to 45 min. Weigh the  dishes with their contents and cover s. All 
weighings should be made to an accuracy of 0.001;  
 
Moisture =
1 23 2100) (MMMM  
 
where  
M1  is the weight in g of the dish and its cover,  
M2  is the weight in g of the dish, its cover and its contents; and  
M3  is the weight in g of the dish, cov ers the contents after drying, then moisture content  calculated on 
wet basis and expressed in percentage is:  
The determination must be made in duplicate. The results of duplicate determinations must not differ  by more 
than 0.2 %. Should the difference be g reater than this, the determination must be repeated in  duplicate.  
A.2.4  Two-stage drying  
Weigh out approximately 50 g of the sample. Then transfer this working sample to a suitable weighed  
container and place in an air -oven at a temperature of 130 °C for  5 min to 10 min. The length of this   
preliminary drying period will depend on the amount of moisture. It may be necessary to remove the  sample 
from the oven, the objective being to reduce the moisture content to 12 % to 15 %. Spread the  partly -dried 
seeds  in an open tray and leave exposed in the laboratory for 2 hours. Transfer the  material to the container in 
which it was oven dried, and weigh. Calculate the loss of moisture as  stated in A.2.3.  
The determination must be made in duplicate, with the weighin gs being made to an accuracy of 10  mg. Grind 
separately the two partly -dried working samples, and on the ground material from each,  make a single 
moisture determination as stated above, and calculate the loss of moisture.  From the results obtained in the 
first and second stages of the procedure, calculate the moisture  content of the sample if S1 is the moisture lost 
in stage 1 and S2 is the moisture lost in stage 2, each  expressed as a percentage, then the original moisture 
content of the sample, calculated  on the wet  basis and expressed as percentage, is:  
100) (2 1
2 1SSSS
 
 DEAS 889:2016  
© EAC 2016 – All rights reserved  7 
 Annex B  
(normative)  
Determination of fat  
B.1  Reagents  
B.1.1  Petroleum ether , of boiling range 40 °C to 60 °C.  
B.1.2   Hezane , food grade.  
B.2  Procedure  
Weigh accurately about 2. 5 g of the dried sample and extract with petroleum ether or hexane, food  grade, in a 
Soxhlet or other suitable extractor. The extraction period may vary from 4 hours at a  condensation rate of 5.6 
drops per second. Dry the extract on a steam bath for 30 min , cool in a  desiccator and weigh. Continue at 30 
min intervals this alternative drying and weighing until the  difference between two successive weighings is 
less than one -milligram.  
Note the lowest mass.  
B.3  Calculation and expression of results  
Crude fat  (on moisture -free basis), per cent by mass = 
32 1
mmm  
where;  
m1  is the  mass in grams of the extraction flask with the dried extract;  
m2  is the  mass in grams of extraction flask;  
m3  is the  mass in grams of the dried sample taken for the t est. 
 
 FDEAS 57:2016  
© EAC 2016 – All rights reserved