FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 768 
First  Edition  
2012-mm-dd 
 
 Reference number  
FDUS EAS 768: 2012 
© UNBS 201 2 
  
Fortified milled maize (corn) products —  Specification 
 FDUS EAS 7 67: 2012 
ii                © UNBS 2012 - 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 2012 
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 41 505 995 
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Web: www.unbs.go.ug  
 FDUS EAS 768: 2012 
© UNBS  2012 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry 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 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 Final Draft Uganda Standard, FDUS EAS 768: 2012, Fortified milled maize (corn) products -
Specification, is identical-with and has been reproduced from an East African Standard, EAS 768: 2012, 
Fortified milled maize (corn) products - Specification, and is being proposed for adoption as a Uganda Standard.  This standard was developed by Food and agriculture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
 
   FDEAS 768:2012  
 
© EAC 201 2 — All rights reserved   1 
 
  
 
 
 
 
 
 
 
 
FINAL DRAFT EAST AFRICAN STANDARD 
 
Fortified milled maize (corn) products —  Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY 
 FDEAS 768:2012 
ii  © EAC 201 2 — All rights reserved  
 Copyright notice 
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© East African Community 2012 — All rights reserved 
East African Community  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 FDEAS 768:2012 
© EAC 201 2 — All rights reserved   iii 
 Table of contents 
 
Foreword ................................................................................................................................... iv 
Introduction ................................................................................................................................ v 
1 Scope .................................................................................................................................. 1 
2 Normative references ......................................................................................................... 1 
3 Terms and definitions ........................................................................................................ 1 
4 Quality requirements .......................................................................................................... 2 
5 Fortification requirements .................................................................................................. 3 
6 Food additives .................................................................................................................... 5 
7 Hygiene .............................................................................................................................. 5 
8 Contaminants ..................................................................................................................... 6 
9 Packaging ........................................................................................................................... 6 
10 Labelling ............................................................................................................................ 6 
11 Methods of sampling.......................................................................................................... 7 
12 Methods of Testing ............................................................................................................ 7 
Annex A (normative)  Determination of acid insoluble ash ...................................................... 8 
Bibliography .............................................................................................................................. 9 
 FDEAS 768:2012 
iv  © EAC 201 2 — All rights reserved  
 Foreword  
Development of the East African Standard 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 which are encountered when 
goods and services are exchanged within the Community will be removed. 
 
In order to meet the above objectives, the EAC Partner States have enacted an East African 
Standardization, Quality Assurance, Metrology and Testing Act, 2006 (EAC SQMT Act, 2006) to make 
provisions for ensuring standardization, quality assurance, metrology and testing of products 
produced or originating in a third country and traded in the Community in order to facilitate industrial 
development and trade as well as helping to protect the health and safety of society and the 
environment in the Community. 
 
East African Standards are formulated in accordance with the procedures established by the East 
African Standards Committee. The East African Standards Committee is established under the 
provisions of Article 4 of the EAC SQMT Act, 2006. 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. 
 
Article 15(1) of the EAC SQMT Act, 2006 provides that ―Within six months o f the declaration of an 
East African Standard, the Partner States shall adopt, without deviation from the approved text of the 
standard, the East African Standard as a national standard and withdraw any existing national 
standard with similar scope and purpose‖.  
 
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. 
 
© East African Community 2012 — All rights reserved* 
East African Community 
P O Box1096 
Arusha 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255- 27-2504481/2504255 
E-Mail: eac@eachq.org 
Web: www.each.org  
 FDEAS 768:2012 
© EAC 201 2 — All rights reserved   v 
 Introduction 
 
The Health Ministers of the East, Central and Southern Africa (ECSA) Health Community passed a 
resolution in 2002 directing the Secretariat to work with the countries to fortify commonly consumed 
foods in the region after recognizing the high levels of malnutrition in the region. ECSA-HC is an inter-
governmental organization that fosters cooperation in health among countries in the East, Central and 
Southern African Region. It has 10 active member states namely Kenya, Uganda, Tanzania, Malawi, 
Zambia, Zimbabwe, Lesotho, Swaziland, Mauritius and Seychelles. The mandate of the organization 
is to promote relevance and efficiency in health in the region.  
 
Following initial promotion efforts, the countries identified staple foods suitable for fortification as oil, 
sugar, maize meal/ flour and wheat flour. These foods can be used as vehicles to deliver essential 
micronutrients to the populations. Based on scientific evidence and working with countries using 
country data, the Secretariat developed implementation focused guidelines on fortification of these 
foods to help countries start up programs and scale up the existing programs. These guidelines 
included fortification levels for addition of micronutrients at the factory, and levels for monitoring at 
commercial level. 
 
Based on the guidelines and other available information, most of the countries in the East African 
Region and in the larger Africa have initiated national programs on oil fortification with vitamin A; and 
wheat and maize meal/ flour fortification with iron, zinc, folic acid, niacin, vitamin B-1, B-2, B6 and B-
12 and vitamin A. Sugar fortification with vitamin A has also been considered as a way of 
supplementing other sources of the vitamin in order to prevent and reduce problems associated with 
the deficiency of this vitamin. Salt fortification with iodine continues to be implemented in all the 
countries. 
 
With the increased trade of food commodities including these fortified foods within the region, it has 
become imperative to develop regional standards that over and above the other standards, stipulate 
minimum and maximum levels of the added nutrients, provide clauses on how to pack the fortified 
product and the use of health and nutrition claims. The guidelines developed through ECSA have now 
been incorporated into food standards to provide for specific fortified products. 
 
It is envisaged that, the adoption of these standards and their utilization within the region will help 
countries adopt food fortification as a strategy to prevent, alleviate or eliminate micronutrient 
deficiency in the region. Standards will not only promote the health of the population but will also 
ensure safety of food products and enhance fair trade.  
 
This standard was developed with support from the East, Central and Southern Africa Health 
Community (ECSA-HC) Secretariat. This was possible through a grant by the A2Z Project of the 
United States Agency for International Development (USAID). The financial and technical support was 
used in the process of formulation of fortification levels, development of the draft standards and 
mobilization of stakeholders to review the standard in national and regional fora. This support is 
hereby acknowledged. 
 FDEAS 768:2012 
© EAC 201 2 — All rights reserved   1 
 
 FINAL DRAFT EAST AFRICAN STANDARD  
Fortified milled maize (corn) products — Specification 
1 Scope 
 
This Final draft East African standard specifies the requirements and methods of sampling and test 
for fortified milled maize (corn) products namely: maize meal and maize flour from the grains of 
common maize (Zea mays L.) intended for human consumption. 
 
2 Normative references 
 
The following normative documents contain provisions which, through reference in this text constitute 
provisions of this East African Standard; 
EAS 2, Maize (grains) — Specification  
EAS 38, Labelling of pre-packaged foods — Specification 
EAS 39, Code of practice for hygiene in the food and drink manufacturing industry  
EAS 44, Milled maize products — Specification  
EAS 103, General standard for food additives  
CAC/GL 1, General guidelines on claims  
CAC/GL 2, Guidelines on nutrition labelling   
CAC/GL 23, Guidelines for use of nutrition and health claims  
CODEXSTAN 193,  Codex general standards for contaminants and toxins in food and f eed 
ISO 711,  Cereals and cereal products — Determination of moisture content (Basic reference 
method)  
ISO 6540, Maize — Determination of moisture content (on milled grains and on whole grains) 
ISO 5498, Agricultural food products — Determination crude fibre content-General method  
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp.   
ISO  7251 ,  Microbio logy  of  food  and  animal  feedin g  stuff s  —  Horizonta l  met hod  for  the  
detectio n  and e numerat ion of presumptive Escherichia coli — Mo st probable number techni que 
ISO 7305, Milled cereal products – Determination of fat acidity  
ISO 11085,  Cereals, cereals-based products and animal feeding stuffs -- Determination of crude 
fat and total fat content by the Randall extraction method  
ISO 13690, Cereals, pulses and milled products — Sampling of static batches  
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 
ISO 20483, Cereals and pulses — Determination of the nitrogen content and calculation of the 
crude protein content — Kjeldahl method   
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    
 
3 Terms and definitions 
 
For the purposes of this standard the definitions in EAS 44 and the following shall apply. 
 FDEAS 768:2012 
 
2  © EAC 201 2 — All rights reserved  
 3.1 
diluent  
suitable, inert, edible food-grade carrier for micronutrients  
3.2 
premix  
blend of fortificants and diluents formulated to provide specified and determinable amounts of 
micronutrients 
 
3.3 
fortified milled maize products  
maize meal, maize flour or sifted maize meal to which micronutrients have been added in accordance 
with this standard 
 
3.4 
fortificant  
compound which contains the specified micronutrient intended to be added to a food vehicle 
3.5 
food fortification 
practice of deliberately  adding essential micronutrients in a food to improve the nutritional quality of 
the food and to provide a public health benefit with minimal risk to health 
 
4 Quality requirements 
 
4.1 Raw materials 
 
Fortified milled maize products shall be produced from shelled maize conforming to the requirements 
of EAS  2. 
 
4.2  General quality requirements 
Fortified milled maize products shall be 
a) of natural colour conforming to the colour of maize from which it was prepared. 
b) practically free from foreign matter such as insects, fungi and dirt.  
c) free from fermented musty or other objectionable colours. 
d) free from rancidity and foreign odours. 
e) safe and suitable for human consumption. 
 
4.3 Specific quality requirements  
 
Fortified milled maize products shall conform to the requirements given in Table 1. FDEAS 768:2012 
 
 
© EAC 201 2 — All rights reserved   3 
 Table 1 — Specific quality requirements for fortified milled maize products  
 
Sl 
No. Characteristic  Type o f product  
Sifted maize 
meal  Granulated 
maize meal  Whole 
maize meal  Maize 
flour  Test 
method  
i) Crude f ibre content, % by mass, max.  0.7 1.0 3.0 0.7 ISO 5498  
ii) Crude fat on a moisture free basis, % 
by mass, max.  2.25 2.25 3.1 2.25 ISO 11085  
iii) Mois ture content, % by mass, max.  13 13 13 13 ISO 6540  
iv) Total ash, % by mass, max.  1.0 1.0 3.0 1.0 ISO 2171  
v) Acid insoluble ash, % by mass, max.  0.15 0.35 0.40 0.15 Annex A   
vi) Crude protein (N x 6.25) % by mass, 
min. 7.0 7.0 8.0 7.0 ISO 20483  
vii) Fat acidity, mg KOH per 100g of 
product, on dry ma tter basis, max . 50 50 50 50 ISO 7305  
 
5 Fortification requirements  
5.1 Levels of micronutrients  
The fortified milled maize products shall conform to the requirements and the levels of micronutrients 
provided in Table 2. These levels include the intrinsic amount of micronutrients in the unfortified milled 
maize products. 
 
Table 2 — Requirements for micronutrients in fortified milled maize products 
 
Sl 
No Nutrient  Fortificant compound  Recommended 
factory le vel, 
mg/kg  Regulatory levels, mg/kg  
Minimum  Maximum  
(i) Vitamin A1 Vitamin A (Retinyl) 
palmitate  1±0.4  0.5 1.4 
(ii) Vitamin B 11 Thiamin Mononitrate  6.5± 2.9  3.0 N/A* 
(iii) Vitamin B 21 Riboflavin  4±1.8 2 N/A* 
(iv) Niacin 1 Niacinamide  30±13.4 14.9 N/A* 
(v) Vitamin B61 Pyridoxine  5±2.5  2 N/A* 
(vi) Folate  Folic acid  1.2±0.5 0.6 1.7 
(vii) Vitamin  B12 Vitamin  B12, WS, 0.1%  0.015±0.00 7 0.007 N/A* 
(viii) Zinc Zinc oxide  49±16 33 65 
(ix) Total iron  Total iron  31±10 21 41 
(x) Added Iron  NaFeEDTA  20±10 10 30 
*N/A – Not applicable.  Setting th e maximum level  for these nutrients is not necessary  because the upper 
tolerable limit for these nutrients is very high . 
1The addition of these micronutrients is optional in Tanzania . 
 FDEAS 768:2012 
 
4  © EAC 201 2 — All rights reserved  
 5.2 Fortificants 
Fortificants for use shall be stable compounds conforming to specifications in any of the following 
documents: 
 
 British Pharmacopoeia (BP) ,  
 Food Chemical Codex (FCC), 
 Merck Index (MI), 
 United States National Formulary (NF), 
 European Pharmacopoeia (Ph Eur), 
 United States Pharmacopoeia (USP) or 
 FAO/WHO Codex Alimentarius Commission (CAC). 
5.3 Premix 
 
The fortificants shall be mixed with diluents or carriers as appropriate to form a premix. Diluents or 
carriers shall conform to USP, BP, Ph Eur, NF, MI, FAO/WHO, or FFC. 
The premix shall be made in such a way that at a given rate of addition to the product, the product 
shall conform to the requirements in Table 2.  
The premix may be formulated to conform to the provisions given in Table 3 .  
NOTE This premix formulation is designed with minimum nutrient composition and does not take into 
consideration factory overages in the preparations of the premix. 
The premix shall be labelled with the addition rate (that is, the amount of premix to be added to the 
milled maize product) in grams of premix per metric tonne of maize product and dilution factor. 
Where the premix is made in accordance with Table 3, the addition rate shall be 500 g of premix per 
metric tonne of maize flour.  
 
5.4 Stability of fortificants and premixes 
The fortificants and premixes shall have storage stability such that no more than 20 % of its original 
activity will be lost when stored for 21 days at 45 °
C in a well closed container at a level of 2.5 g per kg 
in milled maize products having the moisture content in the range of 13.5 % - 14.5 %. 
The supplier of the premix shall provide the stability data for the fortificants and premixes. 
 FDEAS 768:2012 
 
 
© EAC 201 2 — All rights reserved   5 
 Table 3 –  Formulation of premix for addition of micronutrients to milled maize products   
Micronutrient  Fortificant compound  Amount of 
micronutrient  to 
be added to  
food,  
mg/kg  Amount of 
fortificant to be 
added to  food,  
mg/kg  Amount of 
fortificant in 
premix,  
g/kg Amount of 
nutrient in 
premix,  
g/kg 
Vitamin A  Retinyl palmitate,  spray - 
dried or equivalent, 0.075 % 
retinol,  min.  1.0 13.3 26.7 2 
Vitamin B 1 Thiamin mononitrate , 81 %, 
min. 4.5 5.6 11.1 9 
Vitamin B 2  
(Riboflavin ) Riboflavin , 100 %, min.   3.0 3.0 6.0 6 
Vitamin B 3 
(Niacin)  Niacinamide , 99 %, min  25.0 25.3 50.5 50 
Vitamin B 6 
(Pyridoxine ) Pyridoxine , 82 %, min.  5.0 6.1 12.2 10 
Vitamin B 9 
(Folate)  Folic Acid , 100 %, min.  1.0 1.1 2.2 2 
Vitamin B 12 Vitamin B 12, water -soluble 
form 0.1 %)  0.015  15.0 30.0 0.03 
Iron NaFeEDTA , 13 % Fe, min.  20 153.8  307.7  37 
Zinc Zinc oxide , 80 %, min.  40 50.0 100.0  80 
  Filling material ( at least 25  
%)   68.3 453.6    
    TOTAL  341.5  1000.0    
 
6 Food additives 
 
The product shall contain food additives in accordance with EAS 103. 
 
7 Hygiene 
 
7.1 Fortified milled maize products shall be produced, prepared and handled in accordance with 
the provisions of appropriate sections of EAS 39. 
 
7.2 The product shall be free from pathogenic micro-organisms and shall comply with 
microbiological limits in Table 4. 
 
 
Table 4 — Microbiological limits for milled maize products 
 
Sl. No.  Micro -organism  Maxim um limit  Methods of test  
(i) Escherichia coli , MPN, per g  Not detected  ISO 72 51 
(ii) Salmonella  per 25 g  Absent  ISO 6579  
(iii) Yeast and moulds, cfu/g, max.  104 ISO 21527 -2 
 FDEAS 768:2012 
 
6  © EAC 201 2 — All rights reserved  
 8 Contaminants 
 
8.1 Heavy metals  
 
Fortified milled maize products shall conform to those maximum limits for heavy metals established in 
Codexstan 193.  
 
8.2 Pesticide residues 
 
Fortified milled maize products shall conform to those maximum residue limits established by the 
Codex Alimentarius Commission for these products.   
 
NOTE Where the use of certain pesticides is prohibited by some Partner States, it should be notified to all 
Partner States accordingly. 
 
 
8.3 Mycotoxins 
 
Fortified milled maize products shall conform to those maximum mycotoxin limits established by the 
Codex Alimentarius Commission for these products . In particular, aflatoxin levels in milled maize 
products for human consumption shall not exceed 10 µg/kg for total aflatoxins; and 5 µg/kg for 
aflatoxin B 1 when tested in accordance with ISO 16050. 
 
 
9 Packaging 
 
9.1 Fortified milled maize products shall be packed in suitable packages which shall be clean, 
sound, free from insects, fungal infestation and the packing material shall be of food grade quality. 
 
9.2 Fortified milled maize products shall be packed in containers which will safeguard the 
hygienic, nutritional, technological and organoleptic qualities of the products. 
 
9.3 The containers, including packaging material, shall be made of materials which are safe and 
suitable for their intended use. They shall not impart any toxic substance or undesirable odour or 
flavour to the product. 
 
9.4 Each package shall be securely closed and sealed. 
 
NOTE  1 Packaging materials may be required to meet different regulations in the different destination countries.  
NOTE 2 The package fill should conform to the requirements of the legal metrology of the destination 
country . 
NOTE 3 East African Community Partner States are signatory to the International Labour Organization (ILO) 
recommendation for maximum package weight of 50 kg per load where human loading and offloading is involved. 
 
10 Labelling  
 
10.1 General labelling 
 
In addition to the requirements in EAS 38, each package shall be legibly and indelibly marked with the 
following: 
 
i) name of product such as "Whole Maize Meal, Sifted Maize meal , Maize flour or Granulated 
Maize meal "; 
 
ii) the word ― Fortified‖ shall be declared before the name of the product ; 
 FDEAS 768:2012 
 
 
© EAC 201 2 — All rights reserved   7 
 iii) name and address of the manufacturer/packer/importer; 
 
iv) brand name/registered trade mark, if any; 
 
v) lot or batch number in code or in clear format; 
 
vi) net weight in metric units; 
 
vii) the statement ―Store in  a cool dry place and away from contaminants ‖; 
 
viii) the statement "Human food"; 
 
ix) Country of origin; 
 
x) date of manufacture; 
 
xi) best before date; and 
 
xii) instructions for disposal of used package. 
 
Each product unit may also be marked with the national food fortification logo, where the industry qualifies 
to use the mark.  
 
10.2 Nutrition labelling 
 
The amount of micronutrients in the maize flour shall be declared on the label in accordance with 
CAC/GL 2. 
 
10.3 Nutrition and health claims 
 
Fortified milled maize products may have claims on the importance of the micronutrients in nutrition 
and health. Such claims when declared shall be consistent with CAC/GL 1 and CAC/GL 23.  
 
11 Methods of sampling  
 
Sampling shall be done in accordance with the ISO 13690. 
 
12 Methods of test 
 
Testing for micronutrients may be conducted using any ECSA1 or any other internationally recognized 
test methods 
 
                                                 
1 Manual of methods for determining micronutrients in fortified foods. www.a2zproject.org/ -
a2zorg/pdf/Manual_Foods .pdf FDEAS 768:2012 
 
8  © EAC 201 2 — All rights reserved  
 Annex A 
(normative) 
 
Determination of acid insoluble ash 
A.1 Reagent 
Dilute hydrochloric acid — Approximately 5 N, prepared from concentrated hydrochloric acid. 
A.2 Procedure 
 
Weigh accurately about 5 g of the product in a tared, clean and dry porcelain dish. 
Ignite the material in the dish with the flame of a suitable burner for about one hour. Complete the ignition 
by keeping in a muffle furnace at 500oC to 600oC until grey ash results. Cool in a desiccator and weigh. 
Repeat the process of igniting, cooling and weighing at half-hour intervals until the difference between two 
successive weighings is less than one milligram. Note the lowest mass.  
To the ash contained in the porcelain dish add 25 mL of dilute hydrochloric acid, cover with a watch 
glass and heat on a water bath for 10 minutes. Allow to cool and filter the contents of the dish through 
Whatman filter paper No. 42 or its equivalent. Wash the filter with water until the washings are free 
from the acid. Return the filter and the residue to the dish. Keep it in an electric air-oven maintained at 
135 ± 2 °C for about 3 hours. Ignite in a muffle furnace at about 550 °C to 600 °C for one hour. Cool 
the dish in a desiccator and weigh. Repeat the process of igniting in the muffle furnace, cooling and 
weighing at half-hour intervals until the difference between two successive weighings is less than one 
milligram. Note the lowest mass. 
A.3 Calculation 
Acid insoluble ash (on dry basis), per cent by mass 
 
 
 
where 
m2 = mass in g of the porcelain dish with the acid insoluble ash, 
m = mass in g of the empty porcelain dish, and 
m1 = mass in g of the porcelain dish with the dried material taken for the determination of total ash  
 FDEAS 768:2012 
 
 
© EAC 201 2 — All rights reserved   9 
 Bibliography 
 
[1] Codex Standard 154-1985, Codex Standard for Whole Maize (Corn) Meal 
[2] Codex Standard 155-1985 Codex Standard for Degermed Maize (Corn) Meal and Maize (Corn) 
Grits 
 
[3] ECSA-HC Guidelines of fortification levels for staples  FDEAS 768:2012 
 
 
© EAC 2012 — All rights reserved