                 
  TBS/ AFDC 12(6596) P3  
© TBS 2020                                                                                                                    
  
 
 
 
DRAFT TANZANIA STANDARD  
 
Baobab  fruit powder – Specification   
 
 
  
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
    
 
 
 
 
 
                                   
 
                  TANZANIA  BUREAU OF STANDAR   
 
 
                                                                                                  
 
© TBS 2019                                                                                                                    
   
©TBS 2010 – All rights reserved  1 0. Foreword  
 
 
Baobab Fruit powder is made from the dried fruit of the mighty baobab tree ( Adansonia digitata ) 
 
In recent years processing baobab powder is increasing and becoming an important activity of the food processing industry.  
 
It was necessary to develop this Tanzania Standard in order to provide guidance to proc essors and traders of Baobab fruit powder in ensuring its 
safety and quality to consumers.  
 
In the preparation of this Tanzania Standard considerable assistance was derived from local baobab fruit powder processors an d Export and import 
information from So uthern Africa (VEHGRO) -specification for   baobab powder  
 
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the final value observed or  calculated is to be 
rounded off, it shall be done in accordance with TZS  4 (see clause 2).  
 
 
 
Baoba b Fruit  powder  – Specification   
 
 
1 Scope  
 
This Tanzania standard prescribes requirements , methods of sampling   and test  for Baobab  fruit 
powder  (Adansonia digitata ) intended for human consumption  and industrial use.  
 
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 amendment s) applies;  
 
 
                                                                                                         
  
©TBS 2020 – All rights reserved  2 Codex Stan 192 General Standard for Food Additives  
TZS 109, Code of hygiene for food processing units — General  
TZS 113, Code of hygienic practices for processed fruits and vegetables  
TZS 118, Foodstuffs — General guidance for the Enumerati on of microorganisms — Colony count 
technique at 30 °C  
TZS 122 Microbiology of food and feeding stuffs – Horizontal method for the detection of salmonella spp  
TZS 125, Microbiology of food and animal feeding stuffs — Horizontal method for enumeration of 
coagulase positive staphylococcus and other species  
TZS 131, Microbiology — General guidance for enumeration of yeast and mould — Colony count 
technique at 25 °C  
TZS 1316: 2017/ ISO 928:1997 Spices and Condiments - Determination of total ash  
TZS 1318: 2017/ ISO 939:1980Spice and condiments - Determination of moisture content - entrainment 
method  
TZS 1495, Fruits and vegetables — Determination of copper content  
TZS 1502, Fruits and vegetables — Determination of arsenic content  
TZS 1527, Fruits and vegetables — Determination of specific gravity   
TZS 1581 -1: 2013, Determination of cadmium content – Method graphite furnace atomic absorption 
spectrometry  
TZS 1581 -2: 2013, Determination of cadmium content – Method flame atomic absorption spectrometry  
TZS 163, Fruits  and vegetables — Sampling  
TZS 268, General atomic absorption spectrophotometric method for determination of lead in food stuffs  
TZS 4, Rounding off numerical values  
TZS 538, Packaging and labeling of goods  
TZS 729, Microbiology — General guidance for the enumeration of coliforms — Colony count technique  
TZS 730 (Part 2): 2002 (1st Ed)ISO 16649 (Part 2): 2001 - Microbiology of food and animal feeding stuffs 
– Horizontal method for the enumeration of -b-glucuronidase -positive Escheria coli – Part 2 – Colony -
count technique at 44 0C using 5 -bromo -4-chloro -3-indolyl -b-D-glucuronide  
TZS 731: 2007 (2nd Ed) ISO 7251: 2005 - Microbiology of food and feeding -stuffs – Horizontal method for 
the detection and enumeration of presumptive Escherichia Coli – Most Probable N umber Technique  
TZS 799, 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                                                                                                          
  
©TBS 2020 – All rights reserved  3 TZS 963 (Part 2):2007 (1st Ed), Starch and de rived products – Heavy metals content – Part 2 – 
Determination of mercury content by atomic absorption spectrometry  
TZS 963 (Part 2):2007 (1st Ed), Starch and derived products – Heavy metals content – Part 2 – 
Determination of mercury content by atomic abs orption spectrometry  
 
3 Terms and definitions  
 
For the purpose of this standard , the following definitions shall apply  
 
3.1 Baobab  fruit powder  
 
ground  dry pulp of  mature baobab fruit  
 
3.2 extraneous matter  
 
all matter present in the sample which is not fro m Baobab powder  of the variety under consideration;  
 
 
4. Requirements  
 
4.1 .Product d escription  
 
 Baobab fruit  powder is the product obtained by pulverization  and sieving  of naturally  dried baobab fruit 
pulp without seeds  
 
 
4.2 General requirement  
 
4.2.1 Colour  
 
   Baobab  fruit powder shall have  cream ish white  to white. colour.  
  
4.2.2 Odour and flavour   
 
Baobab  fruit powder shall have a  natural  charac teristic  odour and flavour   
 
 
4.3 Freedom from insects, mounds,   
 
Baobab  fruit powder  shall be free from  dirt, living insects, mites or other parasites and m oulds, and shall 
be practically free from dead insec ts, insect fragments and rodent contamination visible to the naked eye 
(corrected, if  necessary, for abnormal v ision) or with  such magnification as may be neces sary in any 
particular case. If  the magnification e xceeds x 10, this fact shall be  stated in the test report.  
   
 
4.4 Particle size  
 
 The powder shall be of such fineness  that more than 95% of it passes through a 500-micron  
(0.500mm) sieve . 
 
 
                                                                                                         
  
©TBS 2020 – All rights reserved  4  
5.0 Specific quality requirements  
 
 
Baobab fruit powder  shall comply with specific quality requirements specified  in Table 1  
 
Table 1 –Quality requirement for baobab fruit powder  
 
 
 
 
6. Contaminants  
 
6.1  Pesticide residues  
Baobab  fruit powder shall comply with the pesticide residue limits prescribed by the Codex  Stan 193  
 
6.2 Heavy metal s  
Baobab  fruit powder shall not contain heavy metal contaminants in excess o f the limits specified in Table 
2 when tested in accordance with the methods specified therein.  
 
 Table 2: Heavy Metals  
 
 
 
6.3 Mycotoxin limits  
 
Mycotoxin in baobab fruit powder  should not exceed maximu m limit as stipulated in Table 3  
 
Table 3 Mycotoxin limits  S/N Characteristic:  
 
 Maximum 
limits  Test Method 
 
1 
 
2 
 
3  
Ash %(w/w)  
 
Moisture % (v/m)  
 
Extraneous matter  % (m/m)  
 8 
13 
 
1 
  TZS 1316  
 
TZS 1318  
 
 
TZS 1315  
SI. No  Heavy metals  Limits  
(Max)  Test method 
1 
 
2 
 
3 
 
4 Lead mg/kg ( 
 
Cadm ium mg/kg  
 
Mercury  mg/kg  
 
Arsenic  mg/kg  
 0.2 
0.1  
Absent   
0.1 TZS 268 
 
TZS 1581 -1 
 
TZS 963 -2 
 
TZS 1502  
S/N Charact eristic:  Maximum Test Method                                                                                                         
  
©TBS 2020 – All rights reserved  5  
 
7. Hygiene  
 
7.1 Baobab fruit  powder shall be prepared under good hygienic practices as stipulated in TZS 109: Codes 
of hygiene for food processing units – General.  
 
7.2 Microorganisms in baobab f ruit powder  should not exceed maximu m limit as stipulated in table 4 
 
 
 
 Table 4: Microbiological limits 
 
 
8 Pack ing, marking and labelling  
 
 
8.1 Pack ing  
 
8.1.1  Baobab fruit  powder shall be packed in containers conforming to the requirements 
prescribed in TZS 538 (see clause 2). The container shal l be properly sealed to protect the 
product from hazards that may lead the product to contamination, deterioration or other safety 
hazards  
 
8.1.2  When Baobab fruit  powder  is bottled, crow ns and other closures shall be lined internally with 
suitable food gr ade materials.   
 
8.1.3  The volume filled shall comply with the weights and measures regulations  
 
 
8.2 Marki ng  
8.2.1  All containers of  baobab fruit  powder intended for sale or distribution for human consumption, 
shall be legibly and indelibly marked or l abeled with the following information  
Rearrange list properly  
a) Name of the product   
b)  Trade name or brand name if any;   
 limits  
 
1 
 
2 
  
Aflatoxin B1 ,μg/kg  
 
Total aflatoxins , μg/kg   
 
 5  
10  TZS 799  
 
TZS 799  
S/N Characteristic:  Limits  (Max)  Test method 
1 
 
2 
3 
4 Total aerobic count cfu/g  
 
Yeast s & Moulds cfu/g  
 
Escherichia coli  cfu/g   
 
Salmonella  spp/ 25g  
 105 
103 
Absent  
 Absent  TZS 118  
 
TZS 730  
 
TZS 731 
 
TZS 122                                                                                                          
  
©TBS 2020 – All rights reserved  6  
c Name , physical and postal address of manufacturer and/or packer;  
 Batch or code number;  
c) Date of production/packing   
 
 
e) Net weight ; 
 
f)   Best before date; 
 
g) Country of origin ; 
 
h). Storage  condition   
 
 
8.2.2   Baobab  fruit pulp powder  shall be marked on each individual container and on each package 
for dispatch.  
8.2.3 Certification mark  
 
Each package may also be marked with TBS Sta ndards Mark of Quality.  
 
NOTE – The TBS Standards Mark of Quality may be used by the manufacturers only under 
licence from TBS. Particulars of conditions under which the licences are granted may be 
obtained from TBS.  
 
 
9 Methods of sampling and test  
  
Baobab fruit powder  shall be sampled in accordance with TZS 33 and tested for compliance with 
the requirements of this standard  as described in t able 1, 2, 3 , 4 and clause 6.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                         
  
©TBS 2020 – All rights reserved  7  
 