PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 888 
First  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 888: 2016 
© UNBS 201 6 
  
Raw and roasted groundnuts for table use — Specification  
 PUBLIC REVIEW DRAFTDUS DEAS 8 88:2016 
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 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: 256 417 333 2 50/1/2/3 
Fax: 256 414 286 123 
E-mail: info@unbs.go.ug  
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 PUBLIC REVIEW DRAFTDUS DEAS 8 88:2016 
© 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 888: 2016, Raw and roasted groundnuts for table use — 
Specification,  is identical with  and has been reproduced from a Draft East African Standard , DEAS 888: 2016 , 
Raw and roasted groundnuts for table use — 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 888:2016  
ICS 67.080 
© EAS 2016                                                                                                                               First Edition 2016  
 
DRAFT EAST AFRICAN STANDARD  
Raw and roasted groundnuts for table use — Specification  
 
EAST AFRICAN COMMUNITY  DEAS 888:2016  
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 dev elopment 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 2016 — All rights reserved  
East African Community   
P.O.Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 27 2504481/2504255  
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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 888:2016  
© EAC 2016 – 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 go ods 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 repr esentatives 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.  
DEAS  888     was prepared by Technical Committee EASC/ TC/015, Oil Seeds, Edible Fats and Oils . 
 
 
 DRAFT EAST AFRICAN STANDARD  DEAS 888:2016  
 
© EAC 2016 – All rights reserved  1 
 Raw and roasted groundnuts for table use  — Specification   
1 Scope  
This Draft East Africa Standard specifies the requirements, grading , methods of  sampling and  test for shelled 
raw and roasted groundnut kernels  of the fruit of the plant Arachis hypogea  intended for direct 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 
documen t (including any amendments) applies.  
3  terms and definitions  
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 s hells 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 
roasted groundnuts  
groundnuts with or without seed coats which hav e been subjected to heat  
3.5 
Fried groundnuts  
groundnuts with or without seed coats which have been subjected  to deep frying in a vegetable oil and to 
which salt (in form of powder or brine) and/or spices may have been added  
3.6 
Mature  pod 
kernels which are firm and developed  
3.7 
damage/defects  
kernel that is rancid, mouldy, pest infested , dirty and/  or decayed  DEAS 888:2016  
2 © EAC  2016 – All rights reserved  
 3.7 
Other defects  
the groundnut kernel that have skin discolouration , flesh discolouration  and / or sprouted kernels  
3.9 
whole  
that the groundnu t kernel is not split or broken  
3.10 
split 
the separated 'half' of a groundnut kernel  
3.11 
broken  
more than one fourth of the groundnut kernel is broken off  
3.12 
foreign matter  
pieces or loose particles of any substance other than groundnut kernels or skin s 
4 Requirements  
4.1  General requirements  
4.1.1  Shelled groundnut kernels shall be mature and uniform in shape, size and colour according to variety 
and grade.  
4.1.2   Roasted groundnuts shall be whole or splits.  
4.1.3  Roasted whole groundnuts shall not be mixed with splits.  
4.1.3  Roasted whole groundnuts shall peel easily.  
4.1.4  Roasted groundnuts shall be free from dead or living insects, insect fragments and mites.  
4.1.5   The kernels shall be free from foreign matter such as stones, dirt or any conta mination.  
4.1.6 The kernels shall be free from  extraneous matter  
4.1.7  The kernels shall be free from foreign odours and undesirable flavour and/or taste.  
4.1.8  Roasted groundnuts shall be free from decayed and mould -damaged kernels.  
4.1.9  Roasted groun dnuts shall be free from small shrivelled and immature kernels or hard kernels.  DEAS 888:2016  
© EAC 2016 – All rights reserved  3 
  
4.2 Specific requirements  
Shelled groundnut kernels shall comply with the quality requirements in Table 1  
Table 1 — Specific Requirements  for Shelled groundnut kernels  
Sl. No . Characteristic  Requirements   Method of 
test 
i) Moisture content, %, m/m, 
max Raw    8.0  
Roasted and 
fried     2.0  EAS 60*  
ii) Free fatty acids, %, m/m, 
max  2  
iv) Total ash , % m/m  on dry 
weight basis  2.0 
EAS 60, Peanut butter — Specification  
 
4.3  Total Aflatoxin  shall not exceed 10  ppb while aflatoxin B1  shall  not exceed  5 Pbb   when tested  in 
accordance with ISO 16050. . 
5  Grading  
Shelled groundnut kernels may be classified as Grade 1, Grade 2 or Grade 3 according to either Table 1 or 
Table 2, as applicable.  
 DEAS 888:2016  
4 © EAC  2016 – All rights reserved  
  
Table 2 — Grade requirements for groundnut kernels for table use  
Sl. No  Factor  Requirement  Method of 
test 
 Grade 1  Grade 2  Grade 3  
i) Damaged kernels, % by mass, max.  0.5 1.0 1.0  
 
 
ISO 605  ii) Other defects, % by mass, m ax 0.5 1.0 1.0 
iv) Split and broken kernels, % by mass, 
max.  1.0 2.0 3.0 
v) Foreign matter, % by mass, max.  0.1 0.2 0.3 
vi) Total tolerance  for factors i, ii, iii, iv 
and v, % max.  2.0 3.0 4.0 DEAS 888:2016  
© EAC 2016 – All rights reserved  5 
  
6  Packaging  
 
Shelled groundnuts 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  
7  Labelling  
In addition to the provisions in EAS 38,  each container shall be  prope rly legibly and indelibly  with the following 
information:  
a)  Grade ; 
7.2 In the case of raw groundnuts, the grade shall be indicated.  
8 Sampling  
Sampling sh all be done in accordance with ISO 542. DEAS 888:2016  
6 © EAC  2016 – All rights reserved  
 Annex A  
(normative)  
Determination of moisture  
A.1  Grindi ng 
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 cause 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  Determinatio n 
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 base  and 
flat bottom, fitted with covers which seat so snugly that loss of moi sture 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 dishes.  
A.2.2.4   A balance on which accurate weighings can be made in grams to  3 decimal places.  DEAS 888:2016  
© EAC 2016 – All rights reserved  7 
 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 evenly over the bottom surface. Put the cover on the dish and weigh  again. Place t he 
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 
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 covers. 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, covers 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 greater 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 o n 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 th e 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 weighings 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 th e 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 888:2016  
8 © EAC  2016 – All rights reserved  
 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 alternati ve 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 test.  
 
 FDEAS 57:2016  
© EAC 2016 – All rights reserved