 DEAS 1062 : 2021  
ICS nn.nnn.nn  
 
© EAC 2021                                                                                                                               First Edition 2021  
 DRAFT EAST AFRICAN STANDARD  
Pumpkin pulp flour  — Specification  
EAST AFRICAN COMMUNITY  DEAS 1062 : 2021  
ii © EAC  2021  – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is per mitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
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© East African Community  2021  — 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 prosecuted . DEAS 1062 : 2021  
© EAC 2021  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 General requirement  ................................ ................................ ................................ .............................  2 
4.2 Specific requirements  ................................ ................................ ................................ ...........................  2 
5 Food additives  ................................ ................................ ................................ ................................ ....... 2 
6 Contaminants  ................................ ................................ ................................ ................................ .........  3 
6.1 Heavy metal  ................................ ................................ ................................ ................................ ............  3 
6.2 Pesticide residues - ................................ ................................ ................................ ................................  3 
6.3 Aflatoxins  ................................ ................................ ................................ ................................ ...............  3 
7 Food additives  ................................ ................................ ................................ ................................ ....... 3 
8 Hygiene  ................................ ................................ ................................ ................................ ...................  3 
9 Sampling  ................................ ................................ ................................ ................................ ................  4 
10 Pack aging  ................................ ................................ ................................ ................................ ...............  4 
11 Labelling  ................................ ................................ ................................ ................................ .................  4 
Bibliography  ................................ ................................ ................................ ................................ ........................  5 
 
 DEAS 1062 : 2021  
iv © EAC  2021  – All rights reserved  
 Foreword  
Development of the East African Standards has been n ecessitated 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 that are encountered when goods and services are exchange d 
within the Community will be removed.  
The Community has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Committee is composed of representatives of the National 
Standards Bodies in P artner States, together with the representatives from the public and private sector 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholders including government, academi a, consumer groups, private sector and other interested parties. 
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 finalizati on of standards, in 
accordance with the Principles and procedures for develop ment of East African Standards.  
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 .  
The committee responsible  for this document is Te chnical Committee EASC/TC 025 , Processed fruits , 
vegetable s and tubers.  
Attention is drawn to the possibility that  some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  
 DRAFT EAST AFRICAN STANDARD  DEAS 1062 : 2021  
 
© EAC 2021  – All rights reserved  1 
 Pumpkin pulp flour  — Specification  
1 Scope   
This draft East Africa Standard specifies  the requirement s, sampling and test  methods  for pumpkin pulp flour 
intended for human consumption or for other use in the food industry.  
2 Normative references   
The following documents are referred to in the text in such a way that some or all of their content constitute s 
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.  
Codex Stan 192, General Standard for food additives  
AOAC 999.10 , Determination of Lead, Cadmium, Zinc, Copper and Iron in foods Atomic absorption 
spectrometry after microwave digestion  
EAS 38, Labelling for pre -packaged foods — General requirements  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of  practice  
ISO 4833 -2, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 2: Colony count at 30 degrees C by the surface plating technique  
ISO 6579: Microbiology of food and feeding stuffs – Horizontal method for  the detection of salmonella spp  
ISO 6633, Fruits, vegetables and derived products — Determination of lead content — Flameless atomic 
absorption spectrometric method  
ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the en umeration of 
beta-glucuronidase -positive Escherichia coli — Part 2: Colony -count technique at 44 degrees C using 5 -
bromo -4-chloro -3-indolyl beta -D-glucuronide  
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 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 1: Colony count technique in products wit h water activity greater than 0. 95  
ISO 24333,  Cereals and cereal products — Sampling  
 
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  DEAS 1062 : 2021  
2 © EAC  2021  – All rights reserved  
 ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 
pumpkin pulp  
the fresh part of the pumpkin fruit  
3.2 
pumpkin flour  
flour obtained by grinding drie d pumpkin pulp into fine powder  
4 Requirements  
4.1 General requirement  
Flour  obtained from pumpkin pulp shall  
a) be safe for human consumption  
b) be of natural colour characteristic to the pumpkin pulp variety/cultivar from which it was prepared.  
c) have characteri stic odour and taste of pumpkin variety used.  
d) be clean, safe, of good quality and free from signs of spoilage.   
e) be free from insects, larvae, fungal infestation, rodent contamination, dirt and other extraneous matter.  
4.2 Specific requirements  
Pumpkin  pulp flour shall conform to the requirements given in Table 1  
Table 1 — Specific  for pumpkin flour  
 
S/No  Characteristic  Requirement  Test method  
i)  Moisture,  % m/m max . 11  
 
 
EAS: 901  ii)  Total ash, % m/m max . 6 
iii)  Crude fiber, % m/m max.  4 
iv)  Acid insoluble ash , % m/m max . 0.1 
v)  Vitamin A (µg/100 g),min  262 
vi)  Residues through 1000 micron sieve, % 
m/m max  0.5 
5 Food additives  
Food additives when used in pumpkin flour shall be in accordance with CODEX STAN 192.  DEAS 1062 : 2021  
© EAC 2021  – All rights reserved  3 
 6 Contaminants  
6.1 Heavy metal  
Pumpkin flour shal l not contain heavy metal contaminants in excess of the limits specified in Table 2 when 
tested in accordance with the methods specified therein  
Table 2 — Heavy metal contaminants limits in pumpkin flour  
 
 
 
 
 
 
 
 
 
6.2 Pesticide residues -  
The Maximum Residue Limits of pesticides in pumpkin flour shall not exceed levels established in the Codex 
online database for pesticide residues in food for this prod uct. 
6.3 Aflatoxins  
The maximum content of aflatoxins in pumpkin flour when determined in accordance with the method 
described in ISO 16050, shall not exceed 5 µg/kg (ppb) for aflatoxin B1 and 10 µg/kg for total aflatoxins.  
7 Food additives  
Pumpkin pulp fl our may contain only permitted additives in accordance with CODEX STAN 192.  
8 Hygiene  
8.1 Pumpkin pulp flour shall be produced and handled under hygienic conditions in accordance with EAS 
39.  
8.2 Pumpkin pulp flour shall comply with microbiological limits  given in Table 2 when tested in accordance 
with the methods specified therein  
Table 2 — Microbiological limits for pumpkin flour  
 
S/No  Microorganism  Maximum limit  Test method  
i)  total plate count cfu/g, max.  105 ISO 4833 -2 
ii)  E.coli cfu/g, max  Absent  ISO 16649-2 
iii)  Salmonella per 25g, max.  Absent  ISO 6579 -1 
iv)  Yeast s and molds cfu/g , max.  103 ISO 21527 -1 
v)  Staphylococcus, cfu/ g, max.  10 ISO 6888 -1 S/N 
Heavy metal  Maximum limit  
mg/kg  Test method  
i.  Lead (Pb)  0.05 ISO 6633  
ii.  Cadmium (Cd)  0.05 AOAC 999.10  DEAS 1062 : 2021  
4 © EAC  2021  – All rights reserved  
 9 Sampling  
Sampling of pumpkin flour shall be done in accordan ce with ISO 2 4333  
10 Packaging  
Pumpkin pulp flour  shall be packaged in food grade material that ensures the integrity and safety of the 
product.  
11 Labelling  
In additio n to the requirements of EAS 38,  the following specific labelling requirements shall apply and shall be 
legibly and indelibly marked:  
a) The common name and type of the product, ‘Pumpkin pulp flour’.  
b) The name and physical address and or location of the manufacturer  
c) Batch or code number  
d) Date of manufacture/packing  
e) Net weight in SI units  
f) Country of origin  
g) Statement “Human food”  
h) The wording “store in cool dry place”  
i) The statement “use no hooks”  
j) Best before date  
 
 
 
 
 
. 
 DEAS 1062 : 2021  
© EAC 2021  – All rights reserved  5 
 Bibliography  
[1] ISO ##### -#, General title  — Part #: Title of part  
[2] ISO ##### -##:20##, General title  — Part ##: Title of part  
 
 DEAS 1062 : 2021    
 
© EAC 2021  – All rights reserved  
  
  