PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 95 
Second  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 95: 2016 
© UNBS 201 6 
  
Sorghum flour — Specification  
 PUBLIC REVIEW DRAFTDUS DEAS 95: 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 95:2016 
© 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 95: 2016 , Sorghum flour  — Specification,  is identical with  and has 
been reproduced from a Draft East African Standard, DEAS 95: 2016 , Sorghum flour   — Specification,  and is 
being proposed for adoption as a Uganda Standard. 
This standard cancel and replaces US EAS 95:20 11, Sorghum 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 95:2016 
ICS 67.060 
© EAS 2016                                                                                                                              First Edition 2016  
 
DRAFT EAST AFRICAN STANDARD 
Sorghum flour — Specification 
EAST AFRICAN COMMUNITY PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDEAS 95: 2016 
ii © EAC  2016  – All rig hts 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 95: 2016  
© EAC 2016  – All rights reserved  iii 
 Contents 
  
Foreword ............................................................................................................................................................ iv 
1 Scope  ................................ ................................ ................................................................ ...................... 1 
2 Normative references  ................................................................ ................................ ............................ 1 
3 Terms an d definitions  ................................................................ ................................ ........................... 1 
4 Requirements  ................................ ................................ ................................................................ ......... 2 
4.1 General requirements  ................................................................ ................................ ........................... 2 
4.2 Specific requirements  ................................................................ ................................ ........................... 2 
5 Food additives  ................................ ................................ ................................ ....................................... 2 
6 Hygiene  ................................ ................................ ................................................................ ................... 3 
7 Contami nants  ................................ ................................ ................................................................ ......... 3 
7.1 Heavy metals  ................................ ................................ ................................................................ .......... 3 
7.2 Pesticide residues  ................................................................ ................................ .................................  3 
7.3 Mycotoxi ns ................................ ................................ ................................................................ ............. 3 
8 Weights and measures  ................................................................ ................................ ......................... 4 
9 Packaging  ................................ ................................ ................................................................ ............... 4 
10 Labelling  ................................ ................................ ................................................................ ................. 4 
11 Methods of sampling  ................................................................ ................................ ............................. 4 
Bibliography ........................................................................................................................................................ 5  
 PUBLIC REVIEW DRAFTDEAS 95: 2016 
iv © EAC  2016  – All rig hts 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 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 95 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 95: 2016  
 
© EAC 2016  – All rights reserved  1 
 Sorghum flour — Specification 
1 Scope 
This Draft East African Standard specifies requirements, methods of sampling and test for sorghum flour 
obtained from decorticated sorghum grains (Sorghum bicolour (L) Moench.) intended for human consumption. 
It does not apply to grits or meal obtained from sorghum. 
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 41, Fruits, vegetables and derived products 
EAS 74, Methods of test for animal feedstuffs 
EAS 82, Milled cereal products — Methods of test 
ISO 13690, Cereals, pulses and milled products — Sampling of static batches 
EAS 217, Methods for the microbiological examination of foods 
ISO 9648, Sorghum — Determination of tannin 
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 standard for contaminants and toxins in food and feed 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1 
sorghum flour 
product obtained from sorghum grains (Sorghum bicolour (L.) Moench) through a process of milling 
3.2  
food grade container 
container which will safeguard the hygienic, nutritional, technological, and organoleptic qualities of the product PUBLIC REVIEW DRAFTDEAS 95: 2016 
2 © EAC  2016  – All rig hts reserved  
 3.3  
foreign matter 
organic or inorganic material other than sorghum flour 
3.4 
filth 
impurities of animal origin including dead insects 
4 Requirements 
4.1 General requirements 
4.1.1 Sorghum grain 
The sorghum from which the flour is obtained shall conform to EAS 757. 
4.1.2  Sorghum flour shall be 
a) safe and suitable for human consumption 
b) of characteristic flavours, odours,  
c) free from parasite and living insects  
d) free from filth  
4.2 Specific requirements 
4.2.1 Particle size 
Using a standard method of sifting, not less than 85 per cent of the flour shall pass through a sieve of mesh 
diameter 1 mm for ‘medium' flour and 0.5 mm for ‘fine’ flour.  
4.2.2 Sorghum flour shall conform to the specific requirements in Table 1. 
Table 1 — Specific requirements 
S/No.  Characteristic  Level  Method s of test  
i)  Moisture content, %max. m/m  13.5 EAS 82  
ii)  Crude ash content, %max.  1.5 EAS 82  
iii)  Acid insoluble ash, %max.  0.40 EAS 82  
iv)  Crude fat content, %max.  4.7 EAS 74  
v)  Fibre content, %max.  2.5 EAS 82  
vi)  Tannin content % m/m max.  0.3 ISO 9648  
 
5 Food additives 
The product shall contain only permitted additives conforming to Codex Stan 192.  PUBLIC REVIEW DRAFTDEAS 95: 2016  
© EAC 2016  – All rights reserved  3 
 6 Hygiene 
7.1 Sorghum flour shall be prepared and handled in accordance with the provisions of appropriate sections 
of EAS 39.  
7.3 The product 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 25 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 
Sorghum 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 
Sorghum flour shall comply with those maximum residue limits established by the Codex Alimentarius 
Commission for this commodity.  
7.3 Mycotoxins 
Sorghum 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  PUBLIC REVIEW DRAFTDEAS 95: 2016 
4 © EAC  2016  – All rig hts reserved  
 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 
Sorghum 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: 
i) product name as “Sorghum flour” and the terms “ Fine” or “ Medium ”,  
ii) name, address and physical location of the manufacturer/ packer/importer; 
iii) lot/batch/code number; 
iv) net weight, in kg;  
v) the declaration “Food for Human Consumption’’;  
vi) storage instruction vii) Date of manufacture; 
vii) expiry date; 
viii) instructions on disposal of used package; 
ix) country of origin; 
11 Methods of sampling 
Sampling shall be done in accordance with the ISO 24333. 
 PUBLIC REVIEW DRAFTDEAS 95: 2016  
© EAC 2016  – All rights reserved  5 
 Bibliography 
CODEX STAN 173-1989 (Rev. 1 - 1995), CODEX Standard for sorghum flour  PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDEAS 95: 2016    
 
© EAC 2016 – All rights reserved