DRAFT UGANDA STANDARD  
  DUS 983: 
First Edition  
2013 -mm-dd 
 
 
 Reference number  
DUS 983:  
© UNBS   
  
Banana  (matooke)  flour  — Specification  
 DUS 983 
ii © UNBS 2013  – 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 a pplication  
© UNBS 200 7  
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Uganda  
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Web: www.unbs.go.ug  DUS 983  
© UNBS 2 – All rights reserved  2013  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry  and 
corporatives  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 T rade 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, aca demicians, 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 dra ft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
Committee membership  
 
 DUS 983 
v  
 Banana  (matooke)  flour  — specification  
1 Scope  
This Draft Uganda Standard specifies  requirements and methods of sampling and test for banana (matooke) 
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 o f the referenced 
document (including any amendments) applies.  
US 7, Labelling of pre -packaged foods — Specification   
US 28, Hygiene in the food and drink manufacturing industry: Code of practice   
US 45 , General standard for food additives   
CODEXSTAN 193, Codex general standards for contaminants and toxins in food and feed   
US 350, Determination of Ash content  
US 997, Fresh banana (matooke)  — Specification  
US EAS 803 , Nutrition labelling ─ Requirements  
US EAS 804 , Claims ─ General requirements  
US EAS 805, Us e of nutrition and health claims ─ Requirements  
US ISO 24557, Pulses -determination of moisture content – Air oven method  
US ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp  
US ISO 7251, Microb iology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique   
US ISO 11085 , Cereals, cereals -based products and animal feeding stuffs – Determination of crud e fat and 
total fat content by the Randall extraction method   
US ISO 13690, Cereals, pulses and milled products — Sampling of static batches   
US 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   
US ISO 20483, Cereals and pulses – Determination of the nitrogen content and calculation of the crude 
protein content – Kjeldahl method   
US ISO 7218, Microbiology of food  and animal feeding stuffs — General requirements and guidance for 
microbiological examinations   
vi © UNBS 2013  – All rights reserved  
 US ISO 4833, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
microorganisms — Colony -count technique at 30 °C   
US 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  
US ISO 7251, Microbiology of food and animal feed ing stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique   
US ISO 2171 , Cereals, pulses and by -products — Determination of ash yield by incineration  
US ISO 7305, Milled cereal prod ucts – Determination of fat acidi ty  
US ISO 2171 , Cereals, pulses and by -products -- Determination of ash yield by incineration  
 
3 Definition  
3.1 
Banana  (matooke)  flour  
very fine gluten -free flour made from the East African highland cooking (AAA -EAH} variety  and is useful for its 
moisture absorbing and holding properties.  
3.2  
food grade materials  
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 flav our to the product  
4 Quality requirements  
4.1 Raw material  
The banana  (matooke)  from which the flour shall  be made from fresh matooke that  conforms to US 997  
4.2 General requirements  
Banana  (matooke)  flour shall be;  
a)  safe and suitable for human consumption  
b) free from abnormal flavours, odour, and living insects  
c) free from filth   
d)    shall have colour characteristic to the variety  
4.3 Specific requirements  
S/N Compositional Requirement  Quality Limits  Method Of Test  
ii Moisture , (max) , % 11.00 US ISO 24557   
© UNBS 2 – All rights reserved  2013  
 Iii Total Ash, max,% 4.00 US ISO 2171  
iv Acid insoluble ash , max,%  0.40 US ISO 5985  
v Fibre , max, %  5.0 US ISO 5498  
 
4.3  Particle  size  
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.  
Testing for particle size shall be done in accordance with EAS 82  
5  Food additives  
Only the food additives permitted in US 45 for food additives may be used  
6  Hygiene  
6.1 Banana (matooke) flour shall be produced and handled in accordance with US 28.  
6.2  The bana na flour shall also comply with the microbiological requirements as given in Table 2.  
Table 2 – Microbiological requirements  
S/N Parameters  Requirements  Method of 
test 
1 Total plate count, cfu/g, max  103 US ISO 4833  
3 Staphylococcus, cfu/g, max  103 US ISO 6888  
4 E.coli, cfu/g, max  Absent  US ISO 7251  
5 Yeasts and moulds, cfu/g, max  102 ISO 21527 -2 
 
*)E. coli is used here as an indicator of faecal contamination  
 
 
7  Contaminants  
7.1  Pesticide residues  
Banana  (matooke)  flour shall comply with those maximum pesticide residue limits established by C odex  
Alimentarius commission for similar commodities . 
 
7.2  Other contaminants  
Banana (matooke) flour shall conform to those maximum limits of contaminants stated es tablished in US 738   
viii © UNBS 2013  – All rights reserved  
 7.3  Aflatoxins  
The maximum content of aflatoxins in banana (matooke ) flour when determined in accordance with the 
method described in US ISO 16050 shall not exceed 10 μg/kg for total aflatoxins and 5 μg/kg (ppb) for 
aflatoxin B 1  
8  Packaging  
Banana (matooke) shall be packaged in food grade materials that will safeguard the hygienic, nutritional and 
organoleptic qualities of the product.  
9  Labelling  
. In addition  to the requirements in US EAS 38, the following specific labelling requirements shall apply and 
shall be legibly and indelibly marked;   
a)  The name of the product shall be “ Banana (matooke)  flour ― 
c)  The name and physical address of the manufacturer;  
d)  Batch or code number;  
e)  Net weight in metric units;  
f)  A list of any additives used;  
g)  Date of manufacture;  
h)   “best before  date” 
i)  Country of origin;  
j)  The statement “Human Food”;  
k)  Storage conditions;  
l) flavor or spiced  
 
8.2  Nutritional labelling  
The amount of micronutrients in the banana flour shall be declared on the label in accordance with  US EAS 
803. 
8.3   Nutrition and health claims  
Banana may have claims on the importance of the micronutrients in nutrition and health. Such  claims when 
declared shall be consistent with US EAS 804 and US EAS 805 . 
9  Methods of sampling  
Method of sampling of banana  (matooke)  flour shall be in accordance with ISO 24333 .  
© UNBS 2 – All rights reserved  2013  
 Bibliography  
US EAS 782:2012, Composite flour — Specification  [  
x © UNBS 2013  – All rights reserved  
 Certification marking  
Products that conform to Uganda stan dards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by t hose licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods co mply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 983 : 2013    
 
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