PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 89 
Second  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 89: 2016 
© UNBS 201 6 
  
Millet flour —  Specification  
 PUBLIC REVIEW DRAFTDUS DEAS 89: 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  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 89:2016 
© 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  89: 2016, Millet flour  — Specification,  is identical with  and has been 
reproduced from a Draft East African Standard, DEAS 89: 2016, Millet flour — Specification,  and is being 
proposed for adoption as a Uganda Standard. 
This standard cancel and replaces US EAS 89:2011 , Millet flour — 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 89:2016 
ICS 67.060 
© EAS 2016                                                                                                                              First Edition 2016  
 
DRAFT EAST AFRICAN STANDARD 
Millet flour — Specification 
EAST AFRICAN COMMUNITY PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDEAS 89: 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 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 
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 prosecuted. PUBLIC REVIEW DRAFTDEAS 89: 2016  
© EAC 2016  – All rights reserved  iii 
 Contents 
  
Foreword ............................................................................................................................................................ iv 
1 Scope  ................................ ................................ ................................................................ ...................... 1 
2 Normative references  ................................................................ ................................ ............................ 1 
3 Terms and  definitions  ................................................................ ................................ ........................... 1 
4 Requirements  ................................ ................................ ................................................................ ......... 2 
4.1 General requirements  ................................................................ ................................ ........................... 2 
4.2 Specific requirements  ................................................................ ................................ ........................... 2 
5 Food additives  ................................ ................................ ................................ ....................................... 3 
6 Hygiene  ................................ ................................ ................................................................ ................... 3 
7 Contamin ants ................................ ................................ ................................................................ ......... 3 
7.1 Heavy metals  ................................ ................................ ................................................................ .......... 3 
7.2 Pesticide residues  ................................................................ ................................ .................................  3 
7.3 Mycotoxin s ................................ ................................ ................................................................ ............. 4 
8 Weights and measures  ................................................................ ................................ ......................... 4 
9 Packaging  ................................ ................................ ................................................................ ............... 4 
10 Labelling  ................................ ................................ ................................................................ ................. 4 
11 Methods of sampling  ................................................................ ................................ ............................. 4 
Bibliography ........................................................................................................................................................ 5  
 PUBLIC REVIEW DRAFTDEAS 89: 2016 
iv © EAC  2016  – All rights reserved  
 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 exchange d 
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 89 was prepared by Technical Committee EAS/  TC 014 , Cereals and pulses . 
This second/third/... edition cancels and replaces the first/second/... edition (EAS nnn-n:19xx), [clause(s) / 
subclause(s) / table(s) / figure(s) / annex(es)] of which [has / have] been technically revised. 
 PUBLIC REVIEW DRAFTDRAFT EAST AFRICAN STANDARD  DEAS 89: 2016  
 
© EAC 2016  – All rights reserved  1 
 Millet flour — Specification 
1 Scope 
This draft East African Standard specifies requirements, methods of sampling and test for millet flour obtained 
from pearl millet of varieties (cultivars) “souna” and “sanio” grown from Pennisetum glaucum  (L.) R.Br. proso  
millet grown from Penicum maliaceum  and finger millet grown from Eleusine coracana (L.) Gaertner intended 
for human consumption. It does not apply to grits obtained from pearl millet. 
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. 
EAS 38, Labelling of prepackaged foods — Specification 
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice 
EAS 103, Schedule for permitted food additives 
EAS 284, Pearl millet grains — Specification and grading 
EAS 41, Fruits, vegetables and derived products 
EAS 74, Methods of test for animal feedstuffs 
EAS 82, Milled cereal products — Methods of test 
EAS 217, Methods for the microbiological examination of foods 
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 
CODEX Stan 193, Codex general Standards for contaminants and toxins in food and feed 
ISO 9648, Sorghum — Determination of tannin 
ISO 13690, Cereals, pulses and milled products — Sampling of static batche 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1  
millet flour 
product obtained from millet grains grown from Pennisetum glaucum  (L.) R.Br., Penicum maliaceum  and 
Eleusine coracana  (L.) Gaertner t hrough a process of milling PUBLIC REVIEW DRAFTDEAS 89: 2016 
2 © EAC  2016  – All rights reserved  
  
3.2 
food grade containers 
containers which will safeguard the hygienic, nutritional, technological, and organoleptic qualities of the 
product. 
3.3 
pearl millet 
whole or decorticated grain of the species Pennisetum glaucum(L) R.Br 
3.4 
Finger/proso millet 
Dried grain having the characteristics of the species Eleusine coracana (L) Gaertner  
3.5 
Filth 
Impurities of animal origin including dead insects 
4 Requirements 
4.1 General requirements 
4.1.1  Finger millet from which the flour is obtained shall conform to EAS 758. 
4.1.2 Pearl millet from which the flour is obtained shall conform to EAS 284. 
4.1.3  Millet flour shall be; 
a) safe and suitable for human consumption; 
b) free from objectionable flavours, odours, and living insects ; and  
c) free from filth. 
4.2 Specific requirements 
The millet flour shall conform to the requirements of Table 1. 
 
Table 1 — Specific requirements 
S/No.  Parameter  Pearl millet  Finger/ proso 
millet  Test method  
i)  Moisture content, % max. m/m  13.5 13.5 ISO 712  
ii)  Total ash content, % max.  1.2 4.2 ISO 2171  
iii)  Acid insoluble ash, % max.  0.40 0.40 EAS 82  
iv)  Protein  content, % min. (N  5.7) 8.0 6.8 ISO 20483  
v)  Crude fat, % max.  5.0 2 ISO 11085  
vi)  Fibre content, % max.  1.8 3.0 ISO 5498  
vii)  Tannin content, %m/m max.  (remove from the 
table)  0.3 ISO 9648  PUBLIC REVIEW DRAFTDEAS 89: 2016  
© EAC 2016  – All rights reserved  3 
 S/No.  Parameter  Pearl millet  Finger/ proso 
millet  Test method  
viii)  Particle size,  
Fine flour, min.  
 
Medium flour,min   
100% shall pass through a 0.5 
mm sieve  
 
100% shall pass through a 1 
mm sieve   
5 Food additives 
The product shall contain only permitted additives conforming to Codex Stan 192 .  
6 Hygiene 
6.1 Millet flour shall be prepared and handled in accordance with EAS 39. 
6.2 The product shall conform to the microbiological limits specified in Table 2. 
Table 2 — 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 2 5 g absent   ISO 6579  
iv)  Yeast and moulds, cfu/g  104  ISO 7954  
v)  S. Aureus  per 25 g  102 ISO 6888 -1  
7 Contaminants 
7.1 Heavy metals 
Millet flour shall comply with those maximum limits for heavy metals established by the Codex Alimentarius 
Commission as specified in Table 3 .  
Table 3 — 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  6561 -2 
 
7.2 Pesticide residues 
Millet flour shall comply with those maximum pesticide residue limits established by the Codex Alimentarius 
Commission for this commodity.  PUBLIC REVIEW DRAFTDEAS 89: 2016 
4 © EAC  2016  – All rights reserved  
 7.3 Mycotoxins 
Millet flour shall comply with those maximum mycotoxin limits established by the Codex Alimentarius 
Commission as specified in Table 4 .  
Table 4 — 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  
8 Weights and measures 
The fill and the weight of the product shall conform to weights and measures regulations of the importing 
partner states.  
9 Packaging 
Millet flour shall be packaged in food grade containers. When the product is packaged in sacks, these must be 
clean, sturdy and strongly sewn or sealed. 
10 Labelling 
Labelling shall be done in accordance with EAS 38. At the minimum, the following information shall be 
displayed: 
a) product name as “Finger/proso millet or pearl millet flour ” ; 
b) name, address and physical location of the manufacturer/ packer/importer; 
c) lot/batch/code number; 
d) net weight, in kg;  
e) the declaration “Food for Human Consumption’’;  
f) storage instruction; 
g) Date of manufacture; 
h) expiry date; 
i) instructions on disposal of used package; 
j) country of origin ; 
11 Methods of sampling 
Sampling shall be done in accordance with the ISO 2 4333 . 
 PUBLIC REVIEW DRAFTDEAS 89: 2016  
© EAC 2016  – All rights reserved  5 
 Bibliography 
CODEX STAN 170-1989 (Rev. 1 - 1995), Pearl millet flour  PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDEAS 89: 2016    
 
© EAC 2016 – All rights reserved