FINAL DRAFT UGANDA 
STANDARD  
  FDUS 872
First Edition
2009-10-06
 
 
 Reference numbe r
FDUS 872: 2009
© UNBS 2009
  
Fermented (non-alcoholic) cereal beverages — Specification 
 FDUS 872: 2009 
ii © UNBS 2009 – 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 2009  
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, in cluding 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: 256 414 505 995 
Fax: 256 414 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  FDUS 872: 2009 
© UNBS 2009 – All rights reserved  iii
 Contents Page 
Foreword  .............................................................................................................................. .............................. iv  
1 Scope  .............................................................................................................................. ........................ 1  
2 Normative references  ............................................................................................................................ 1  
3 Terms and definitions  ........................................................................................................................... 1  
4 Requirements for raw materials  ........................................................................................................... 2  
4.1 General quality factors ......................................................................................................................... 2  
4.2 Essential ingredients for fermented (non-alcoholic) cereal beverages  ........................................... 2  
4.3 Essential ingredients for Bushera ....................................................................................................... 2  
4.4 Optional ingredients for Bushera  ........................................................................................................ 3  
5 Requirements  ............................................................................................................................... .......... 3  
5.1 General quality factors ......................................................................................................................... 3  
5.2 Essential composition factors  ............................................................................................................. 3  
5.3 Nutrients  .............................................................................................................................. ................... 3  
6 Food additives  .............................................................................................................................. ......... 3  
7 Contaminants  .............................................................................................................................. ........... 3  
7.1 Heavy metals  ............................................................................................................................... ........... 3  
7.2 Pesticide residues  .............................................................................................................................. ... 3 
7.3 Mycotoxins  .............................................................................................................................. ............... 4  
8 Hygiene  .............................................................................................................................. ..................... 4  
9 Packaging  .............................................................................................................................. ................. 5  
10 Labelling  .............................................................................................................................. ................... 5  
11 Sampling  .............................................................................................................................. .................. 5  
11.1 Scale of sampling .............................................................................................................................. .... 5 
11.1.1  Lot .............................................................................................................................. ............................. 5  
11.1.2  Sample size  .............................................................................................................................. .............. 6  
11.1.3  Sampling method  .............................................................................................................................. .... 6 
11.2 Test samples and reference samples  .................................................................................................. 6  
11.2.1  Samples for microbiological tests  ....................................................................................................... 6  
11.2.2  Samples for other tests ......................................................................................................................... 6  
11.2.3  Reference samples  .............................................................................................................................. .. 6 
12 Methods of analysis  ..............................................................................................................................  6 
Annex A (normative)   Method for determination of total solids content  ..................................................... 7  
Annex B  (normative)   Method for determination of alcohol content  .......................................................... 8  
B.1 Apparatus  ............................................................................................................................................... 8  
B.2 Reagents  .............................................................................................................................. .................. 8  
B.3 Gas chromatograph test conditions  .................................................................................................... 8  
B.4 Calibration  .............................................................................................................................................. 8  
B.5 Procedure  ............................................................................................................................................... 9  
B.6 Calculation  .............................................................................................................................. ............... 9  
Bibliography  .............................................................................................................................. ........................ 10  
 FDUS 872: 2009 
iv © UNBS 2009 – All rights reserved
 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 A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements 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 gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee 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 872:2009) was developed by the sub-committ ee on Cereals, Pulses and 
related products and processes (SC – 3) under supe rvision of technical committee on Food and Agriculture 
standards (UNBS TC2).  This Draft Uganda Standard has been proposed as a result of a need to provide 
guidance to industry in production and regul ation of fermented cereal beverages.   
 
 
 
 FINAL DRAFT UGANDA STANDARD FDUS 872: 2009
 
rved 1
 © UNBS 2009 – All rights reseFermented (non-alcoholic) cereal beverages — Specification  
1 Scope 
This Final Draft Uganda Standard specifies requirement s and methods of sampling and test for fermented 
(non-alcoholic) cereal beverages.  
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. 
US 7,  General standard for the labelling of pre-packaged foods  
US 28/EAS 39, Code of practice for hygiene in the food and drink manufacturing industries 
US 45, General standard for food additives    
US 201, Drinking (potable) water ─ Specification  
US 500, General requirements for nutrition labelling  
US 508, General requirements for nutrition and health claims   
US 566, Use of nutrition terms ─ Requirements  
US 217-2/EAS 217-2, Methods for the microbiological examination of foods ─ Part 2: General Guidance for 
the Enumeration of Micro-Organisms- Colony Count Technique at 30 °C 
US 217-6/EAS 217-6, Methods for the Microbiological Examination of Foods ─ Part 6: Examination for 
Salmonella Spp US 217-8/EAS 217-8, Methods for microbiological  examination of foods ─ Part 8: Enumeration of yeasts and 
moulds   
US ISO 7251, Microbiology of food and animal feeding stuffs  — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique   
FDUS ISO 750, Fruit and vegetable products —Determination of titratable acidity 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1 
cereal grains grains of grasses such as wheat, mille t, sorghum, oats, or corn, the starchy grains of which are used as food.  FDUS 872: 2009 
2 © UNBS 2009 – All rights reserved
 3.2 
fermented (non-alcoholic) cereal beverage 
acidic non alcoholic beverage produced by lactic acid fe rmentation of milled cereal and/or milled cereal (the 
fermentation being carried out without t he addition of any acid other than lactic acid and with the addition of 
wheaten products)) and that consists wholly or partially of gelatiniz ed milled cereal acidified by the acids 
introduced or produced during the lactic acid ferm entation process, and that may contain permitted 
sweeteners, edible protein(s), minerals or vitamins (or a combination of these) 
3.3 
lactic acid fermentation technology  fermentation process involving the activities of a group of Gram-positive, non-spor ing, non-motile, catalase-
negative, bacteria, which ferment carbohydrates to produ ce lactic acid as the sole or major organic acid 
3.4 
bushera 
an opaque, acidic, non-alcoholic, naturally sweetened bev erage produced by lactic acid fermentation of 
malted and milled sorghum and/or millet  
4 Requirements for raw materials 
4.1 General quality factors 
The milled cereal or other raw material used in the production of the fermented (non-alcoholic) cereal 
beverage shall be clean and sound when examined using sensory attributes and in every way fit for use in the 
preparation of a product for human consumption. 
Where a national standard has been declared for such milled cereal or other raw material, the milled cereal or 
other raw material shall conform to that national standard. 
4.2 Essential ingredients for fermented (non-alcoholic) cereal beverages 
The following ingredients shall be used in the preparation of fermented (non-alcoholic) cereal beverages: 
• cereal flour complying with relevant standards; 
• wheat flour complying with relevant standards; 
• sugar; 
• yeast; 
• lactic acid culture; and 
• potable water complying with US 201.  
4.3 Essential ingredients for Bushera 
The following ingredients shall be used in the preparation of bushera. 
- Millet and/or sorghum grains complying with relevant standards.  - Potable water complying with US 201  
- Lactic acid culture FDUS 872: 2009 
© UNBS 2009 – All rights reserved  3
 4.4 Optional ingredients for Bushera 
Yeast  
5 Requirements  
5.1 General quality factors 
Fermented (non-alcoholic) cereal bev erages shall be practically free from off-odours and off-flavours when 
judged using the normal sensory tests. 
Fermented (non-alcoholic) cereal bever ages shall be practically free from filth (impurities of animal origin, 
including dead insects) when judged using the normal senses. Fermented (non-alcoholic) cereal beverages shall be practically free from objectionable matter. 
The appearance and consistency of fermented (non-alcoholic) cereal beverages shall be uniform and 
characteristic of the product. 
5.2 Essential composition factors 
Fermented (non-alcoholic) cereal beverages shall conf orm to the compositional requirements in Table 1. 
Table 1 — Compositional requirements for fermented cereal beverages 
Characteristic Requirement Method of Test 
Total solids content, %, (m/m), min.  8 Annex A 
Acidity, (%, m/m, as lactic acid), max. 0.4 FDUS ISO 750 
Alcohol content, %, (m/m), max. 0.25 Annex B 
 
5.3 Nutrients 
Nutrients including vitamins, minerals and specific amino acids may be added to fermented  cereal beverages 
in conformity with the requirements stipulated in national legislation 
6 Food additives 
Fermented (non-alcoholic) cereal beverages may contai n only permitted additives in accordance with US 45. 
7 Contaminants 
7.1 Heavy metals 
The product shall be free from heavy metals in amounts which may represent a hazard to human health. 
7.2 Pesticide residues 
The product shall comply with those maximum resi due limits established by the Codex Alimentarius 
Commission for this product. FDUS 872: 2009 
4 © UNBS 2009 – All rights reserved
 7.3 Mycotoxins 
The product shall comply with those maximum mycotoxin limits established by the Codex Alimentarius 
Commission for this product. 
8 Hygiene 
Fermented (non-alcoholic) cereal beverages shall be produced and handled in hygienic manner in accordance 
with US 28. Fermented (non-alcoholic) cereal beverages shall conform to the limits for microbiological 
contaminants in Table 2. FDUS 872: 2009 
© UNBS 2009 – All rights reserved  5
 Table 2 ─ Microbiological limits for fermented (non-alcoholic) cereal beverages 
Microorganisms Maximum limit Method of Test 
Total aerobic count, CFU/mL 100 US 217-2/EAS 217-2 
E. coli,  per mL Not detected US ISO 7251 
Salmonella  per 25 mL Negative US 217-6/EAS 217-6 
Yeasts and moulds, CFU/mL 20 US 217-8/EAS 217-8 
9 Packaging 
Fermented (non-alcoholic) cereal beverages shall be packaged in food grade containers which will safeguard 
the hygienic, nutritional, technological, a nd organoleptic qualities of the product. 
The containers, including packaging materials, shall be made of substances which are safe and suitable for 
their intended use. They shall not impart any toxic subs tance or undesirable odour or flavour to the product. 
If packages are crated or packed in outer containers, the cr ates or outer containers shall be clean, neat and in 
good repair, and shall be capable of protecting the packages from damage during normal handling and 
transportation. Only packages bearing the same date of  manufacture or the same batch identification (as 
relevant) and containing product of the same kind  shall be packed together in an outer container. 
10 Labelling 
The following information shall appear on the label in accordance to the r equirements of US 7:  
a) name of the product, “Fermented (non-alcoholic) cereal beverage”; 
b) list of ingredients; 
c) lot identification number; d) date of minimum durability (expiry date); 
e) name and physical a ddress of manufacturer; 
f) net content; and 
g) country of origin 
Nutritional labelling, nutrition and health claims may be made in accordance with US 500, US 508 and US 
566. 
11 Sampling 
11.1 Scale of sampling 
11.1.1 Lot 
All containers in a consignment belonging to the same batch of manufacture shall constitute a lot.  If the 
consignment is declared to consist of different batches  of manufacture, containers of the same batch shall be 
grouped together and each group so formed shall constitute a separate lot. FDUS 872: 2009 
6 © UNBS 2009 – All rights reserved
 Samples shall be tested from each lot for ascertaining conformity to the requirements of this standard. 
11.1.2 Sample size 
The number of containers to be selected from a lot fo r testing for microbiological and other requirements shall 
depend on the size of the lot and shall be in accordance with Table 3. 
Table 3 – Number of containers to be selected for sampling 
No. of containers in the lot 
(N) No. of containers to be selected  
(n) 
Microbiological Other tests 
up to 1300 12 18 
1301 to 3200 18 24 
3201 and above 24 30 
 
11.1.3 Sampling method 
The containers to be selected for testing shall be chosen at random from the lot by the following procedure.  
Starting from any container, count th em as 1,2,3…... up to r.  Every rth containers thus counted shall be 
withdrawn, r being the integral part of N/n, where N is the total number of co ntainers in the lot and n is the total 
number of containers to be chosen (see Table 3). 
11.2 Test samples and reference samples 
11.2.1 Samples for microbiological tests 
The sample containers selected for microbiological tests (see Table 3) shall be divided at random into three 
equal sets and labelled with all particulars of sampling.  One of these sets of sample containers shall be for 
the buyer, another for the supplier a nd the third set is the reference. 
11.2.2 Samples for other tests The sample containers selected for other tests (see Tabl e 3) shall be divided at random into three equal sets 
and labelled with all the particulars of the sample.  One of these sets of sample containers shall be for the 
buyer, another for the supplier and third is the reference. 
11.2.3 Reference samples 
Referee samples shall consist of set of sample containers for microbiological tests (see 11.2.1) and a set of 
sample containers for other tests (see 11.2.2) and shall bear the seals of the buyer and supplier or as agreed 
to between the two. 
12 Methods of analysis 
Test of fermented (non-alcoholic) cereal beverages shall be done in ac cordance with the Uganda Standard 
stated in the relevant clauses. FDUS 872: 2009 
© UNBS 2009 – All rights reserved  7
 Annex A 
(normative)  
 
Method for determination of total solids content 
A.1 Weigh a suitable size evaporating dish and record the mass m1.  
A.2 By means of a measuring cylinder, transfer approx imately 25 mL of the test sample to the evaporating 
dish.  
A.3 Weigh the dish and the test specimen and record the mass m2.  
A.4 Heat the dish on a boiling water bath until all the liqui d has evaporated, then transfer the dish to an air 
oven, and dry for 30 min at 103 °C ± 1 °C.  A.5 Cool in a desiccator.  
A.6 Reweigh the dish and the dried test specimen (residue) and record the mass m
3. Calculate the total 
solids content as follows: 
Total solids content, % ( m/m) = 100
1 21 3×
−−
m mm m 
where 
m1 is the mass , in grams, of the dish; 
m2 is the mass , in grams, of the dish and specimen; and 
m3 is the mass , in grams, of the dish and dried specimen. FDUS 872: 2009 
8 © UNBS 2009 – All rights reserved
 Annex B  
(normative)  
 
Method for determination of alcohol content 
NOTE If the alcohol determination cannot be carried out immediately, stop the fermentation by freezing the sample or 
by the addition of, for example, 1 g of mercuric chloride per litre. 
B.1 Apparatus 
B.1.1 Gas chromatograph , of a suitable type and fitted with a hydrogen flame ionization detector 
B.1.2 Millivolt recorder , having a full scale deflection of at least 1 mV 
B.1.3 Electronic integrator , capable of determining the pe ak areas of the components 
B.1.4 Glass chromatographic column , of internal diameter 4 mm and of length 2.0 m, packed with a 
suitable column packing material 
B.2 Reagents 
B.2.1 Ethanol , reference standard of accurately known concentration 
B.2.2 n-Propanol , analytical reagent grade 
B.2.3 Nitrogen , source of pure nitrogen gas 
B.3 Gas chromatograph test conditions 
B.3.1 Temperatures 
i) Column: 150 °C 
ii) Detector: 200 °C 
iii) Injector: 200 °C 
B.3.2 Carrier gas  (nitrogen) flow rate: 30 mL/min 
B.4 Calibration 
B.4.1 Prepare an internal standard by pipetting 10 mL of the propanol into a 200 mL volumetric flask. Make 
up to volume with distilled water. 
B.4.2 From the ethanol reference standard,  prepare a standard solution by pipetting 5 mL of the ethanol into 
a tared 100 mL volumetric flask. Stopper the flask and reweigh ( m1). Make up to volume with distilled water 
and mix thoroughly. Pipette 10 mL of this solution and 10 mL of the internal standard into a 100 mL volumetric 
flask and make up to volume with distilled water. FDUS 872: 2009 
© UNBS 2009 – All rights reserved  9
 B.4.3 Connect the chromatographic column to the gas chromatograph. Inject 3 µL of the standard solution 
into the column under the conditions laid down in  B.3 and record the chromatogram. Use the electronic 
integrator or the recorder to determine the peak areas of the standard and the internal standard. 
B.5 Procedure 
Weigh out in duplicate approximately 20 g of the test sample ( m2) into a 100 mL volumetric flask. Add 10 mL 
of the internal standard and make up to volume with distilled water and mix thoroughly. 
Use the procedure given in B.4.3 to obtain a chromatogram of each of the two test solutions to determine the 
peak areas of the alcohol in each sample and the peak areas of the internal standard. 
NOTE Porapack Q has been found to be a suitable column packing material. 
B.6 Calculation 
Alcohol content, %( m/m) = 
1021
stds C
mm
RR× ×  
where 
C is the ethanol concentration, % 
m1 is the mass, in grams, of reference standard ethanol 
m2 mass, in grams, of test sample 
Rs = sample  of  standard  internal  of  areasample of area
 
Rstd = sample  of  standard  internal  of  areastandardof area
 FDUS 872: 2009 
10 © UNBS 2009 – All rights reserved
 Bibliography 
[1] SABS 1199 Edition 1.1, 2002. South African Bureau of Standards specification – the production of 
mageu  
[2] Oyewole O.B., 1997. Lactic fermented foods in Africa and their benefits 
[3] ACHI , O.K. 1990 . Microbiology of ‘obiolor’: a Nigerian fe rmented non-alcoholic beverage. Journal of 
Applied Bacteriology 69, 321-325. 
[4] Muyanja CMBK, Kikafunda JK, Narvhus JA, Helgetun K and T Langsrud , 2002. Production methods 
and composition of Bushera: A Ugandan Traditional Fermented Cereal Beverage  FDUS  872: 2009  
© UNBS 2009 – All rights reseCertification marking 
Products that conform to Uganda standards 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 gove rned by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licens ed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in co njunction 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 comply 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.  
 
 
rved 11
 FDUS 872: 2009 
 
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