AFRICAN 
STANDARD  DARS  
1349:2023  
First Edition 2023 
 
 Reference No. DARS 1349 :2023(E) 
ICS 67.060 
 
 
© ARSO 2023 
 
 
 
 
 
 
 
 
 
 
 
Amaranth grains  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS  1349 :2023 (E) 
ii © ARSO  2023 — All rights reserved   
Table of contents  
 
1 Scope  ................................ ................................ .........  Error! Bookmark not defined.  
2 Normative references  ................................ .................  Error! Bookmark not defined.  
3 Definitions  ................................ ................................ ... Error! Bookmark not defined.  
4 Quality requirements  ................................ ...................  Error! Bookmark not defined.  
4.2 General requirements  ................................ .................  Error! Bookmark not defined.  
4.3 Specific requirements  ................................ .................  Error! Bookmark not defined.  
4.3.1  Classification  ................................ ..............................  Error! Bookmark not defined.  
4.3.2  Grading  ................................ ................................ ....... Error! Bookmar k not defined.  
5 Contaminants  ................................ .............................  Error! Bookmark not defined.  
5.1 Metals  ................................ ................................ .........  Error! Bookmark not defined.  
5.2 Pesticide residues  ................................ ......................  Error! Bookmark not defined.  
6 Hygiene  ................................ ................................ ...... Error! Bookmark not defined.  
7 Packaging  ................................ ................................ ... Error! Bookmark not defined.  
8 Labelling  ................................ ................................ ..... Error! Bookmark not defined.  
9 Sampling methods  ................................ ......................  Error! Bookmark not defined.  
Annex A (normative)  Methods of analysis for rice specifications Error! Bookmark not 
defined.  
Annex B (normative)  Determination of waxy rice in parboiled rice Error! Bookmark no t 
defined.  
Bibliography  ................................ ................................ ...........  Error! Bookmark not defined.  
 
  DARS 1349 :2023 (E) 
© ARSO  2023 — All rights reserved  iii Foreword  
 
The African Organization for Standardization (ARS) is an African intergovernmental organization 
made up of the United Nations Economic Commission for Africa (UNECA) and the Organization of 
African Unity (AU). One of the fundamental mandates of ARSO is to develop and harmoniz e African 
Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase Africa’s 
product and service competitiveness globally and uplift the welfare of African communities.  The work 
of preparing African  Standa rds is normally carried out through ARSO  technical committees. Each 
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right to be represented on that committee. International organizations, Regional Economic 
Communities (RECs), governmental and non -governmental  organizations , in liaison with ARSO , also 
take part in the work.  
 
ARSO  Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.  
 
The main task of technical committee s is to prepare ARSO  Standards. Draft ARSO  Standards 
adopted by the technical committees are circulated to the member bodies for voting. Publication as an 
ARSO  Standard requires approval by at least 75 % of the member bodies casting a vote.  
 
Attention is d rawn to the possibility that some of the elements of this document may be the subject of 
patent rights. ARSO  shall not be held responsible for identifying any or all such patent rights.  
 
This African Standard was prepared by the ARSO Technical Committee on  Cereals, Pulsses and 
Derived  Products (ARSO/TC 12). 
 
 
 
 
 
© African Organisation for Standardisation  2023 — All rights reserved* 
 
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International House 3rd Floor  
P. O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel. +254 -20-2224561, +254 -20-311641, +254 -20-311608  
Fax: +254 -20-218792  
E-mail: arso@arso -oran.org  
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* 2023 ARSO  — All rights of exploitation reserved worldwide for African Member  States’ NSBs. 
 DARS  1349 :2023 (E) 
iv © ARSO  2023 — All rights reserved   
Copyright notice  
 
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© African Organisation for Standardisation 20 23 — All rights reserved  
 
ARSO Central Secretariat  
International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-311641, +254 -20-311608  
Fax: +254 -20-218792  
 
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Web: www.arso -oran.org  
 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be p rosecuted.  
 
 
 
  DARS 1349 :2023 (E) 
© ARSO  2023 — All rights reserved  v  
 DARS 1349 :2023(E) 
© ARSO  2023 — All rights reserved   Amaranth grains – Specification  
 
 
1 Scope  
 
This African Standard specifies the requirements and methods of sampling and test of whole grains of 
amaranth (Amaranthus . hypochondaricus and A. cruentus and any other variety duly approved as a 
grain amaranth species)  intended for human consumption. 
 
2 Normative references  
 
The following referenced documents are referred to in the text in such a way that some or all of 
their content constitutes requirements 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.  
 
ARS 56 , Labelling of pre -packaged foods — Requirements  
 
ARS 53, General principles of food hygiene — Code of practice  
 
ISO 24333 , Cereals and pulses — Sampling  
 
ISO 712 - Determination of Moisture content in cereals and cereals product.  
 
ISO 605 , Pulses — Determination of impurities, size, foreign odours, insects, and species and variety 
— Test methods  
 
ISO 16649 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of β -glucuronidase -positive Escherichia coli — Part 1: Colony -count technique at 44 °C 
using membranes and 5 -bromo -4-chloro -3-indolyl β -D-glucuronide  
 
ISO 6888 -1, Microb iology of food and animal feeding stuffs — Horizontal method for the enumeration 
of coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique 
using Baird -Parker agar medium  
 
ISO 21527 -2, Horizontal method for the enume ration of yeasts and moulds  — Part 2: Colony count 
technique in products with water activity less than or equal to 0, 95  
 
ISO 1871, Food and feed products — General guidelines for the determination of nitrogen by the 
Kjeldahl 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 
amaranth whole grains 
grains obtained from species of Amaranth (Amaranthus . hypochondaricus, and A. cruentus) and any 
other variety duly approved as a grain amaranth species  
 
3.2 
extraneo us matter 
organic and i norganic materials other than the amaranth  grains  
 
3.3 
inorganic matter  
extraneous matter such as stones, glass, pieces of soil and other mineral matter  
 
3.4 
organic matter  
any animal or plant matter (seed coats, straws, weeds) other than the amaranthus grains, extraneous 
matter, harmful/toxic seeds and other inedible grains 
  
AFRICAN STANDARD  DARS 1349 :2023(E)  
2 © ARSO  2023 — All rights reserved  3.5 
filth  
impurities of animal origin, including dead insects 
 
3.6 
discolouration  
alterations of natural colour due to heat or weather damage  
 
3.7 
food grade packaging material  
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 flavour to the product  
 
4 Quality requirements  
 
4.1 General quality requirements  
 
Amaranth  grain shall 
 
a) be free from insect  infestation  
b) be free of off flavours and odours, 
c) have a colour characteristic of the variety, and  
d) not be discoloured   
 
4.2 Specific quality requirements  
 
Amaranth  grain shall comply with the specific quality requirements  specified in Table 1. 
 
Table 1 — Specific quality requiremen ts for amaranth grain 
  
Characteristic Level Method of test 
Protein content , %, min. 12 ISO 1871  
Moisture content, % by mass, max 12  
ISO 605  Filth, %, max 0.1 
extraneou s matter, %, max 0.2 
 
5 Contaminants  
 
5.1 Pesticide residues 
Amaranth  grain shall conform to those maximum residue limits for pesticides established by the 
Codex Alimentarius Commission for this commodity. 
 
5.2 Other contaminants 
Amaranth  grain shall conform to those maximum levels in accordance  CODEX STAN 193 .  
 
 
6 Hygiene  
 
6.1 Amaranth grains shall be produced, prepared and handled in accordance with ARS 53.  
 
6.2 When tested by appropriate standards for sampling and examination in Clause 2, the product 
shall be free from microorganisms in amounts which may represent a hazard to  health and shall not 
exceed the limits stipulated in Table 2.  
  DARS 1349 :2023(E) 
© ARSO  2023 — All rights reserved    
Table 2 — Microbiological limits for Amaranth grain 
 
S/No  Type of micro-organism Limits Test method 
i) Yeasts and moulds, cfu per g, 
max. 104 ISO 21527 -2 
ii) S. aureus, per 25 g Absent  ISO 6888 -1 
iii) E. coli, per g, max Absent  ISO 16649 -1 
 
 
7 Packaging  
 
7.2 Amaranth grain  shall be packaged in food grade packaging materials which will safeguard the 
hygienic, nutritional, technological and organoleptic qualities of the products.  
 
7.3 Each package shall contain amaranth grain of the same variety  and of the same grade 
designation . 
 
8 Labelling  
 
In addition to the requirements of ARS 56, the following labelling requirements shall apply and shall 
be legibly and indelibly marked:  
 
a) common name of the food to be declared on the label shall be 'Amaranth grain'  and variety (if 
applicable) ;  
b) net contents by weight in metric (`System International') units;  
c) name and physical address of the manufacturer / distributor;  
d) country of origin;  
e) lot identification;  
f) statement “Food for Human Consumption” shall appear on the package;  
g) storage conditions as “Store in a cool dry place away from contaminants ”;  
h) instructions on disposal of used package;  
i) crop year; and  
j) packing date.  
 
 
9 Method of sampling  
 
Sampling shall be carried out in accordance with ISO 24333 . 
 
 