                                                  AFDC 12( 6582) P 3/TZS 1082:  2015                 
© TBS 201 9                                                                                                        Second Edition 201 9 
  
 
 
 
DRAFT TANZANIA STANDARD  
 
 
Dried banana — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                    TANZANIA BUREAU OF STANDARDS  
                                                                        AFDC 12(6582 ) P3 /TZS 1082: 2015  
 
ii                                                                                                         ©TBS 201 9 – All rights reserved  
     
DRAFT TANZANIA STANDARD      AFDC 12(6582) P3/ TZS 1082: 2015  
                                                                                                                               
 
©TBS 201 9 – All rights reserved                                                                                                         1 Dried  banana — Specification  
 
0 Foreword  
 
Banana  (Musa spp .) is one of the important crops in Tanzania.  Bananas grown  in Tanzania  fall in 
three categories ; namely  sweet banana,  plantain  and East African highland banana .  The former is 
normally consumed as dessert (sweet banana ), while the plantain and East African highland 
banana  are primarily consumed  after cooking.  
  
Sweet b anana in addition can be used for preparation of desserts, purees and puddings;  they can 
also be dried and eaten as snack.  Plantains can be dried and ground into flour.  
 
This Tanzania standard was developed in order to provid e guidance to processors and traders of 
dried banana in ensuring its safety and quality to consumers .  
 
This Tanzania Standard is a revision  of the second version published in 2015 . This third  edition 
cancels and replaces  the second  edition TZS 1082:2015  which has been technically revised.  
 
In the preparation of this Tanzania Standard assistance was derived from local processors  
of dried banana.  
 
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the 
final valu e observed or calculated is to be rounded off, it shall be done in accordance with TZS 4 
(see clause 2).  
 
 
1 Scope  
 
This Tanzania Standard prescribes requirements and methods of sampling and test for dried 
banana from Musa spp . of the family Musaceae inten ded for direct human consumption or for other 
use in the food industry.  
 
 
2 Normative Reference  
 
The following referenced documents are indispensable for the application of this document. For 
dated references, only the edition cited applies. For undated re ferences, the latest edition of the 
referenced document (including any amendments) applies.  
 
 
                                                                        AFDC 12( 6582) P 3/TZS 1082: 2015  
 
2............................................... ....................................................... ©TBS 201 9 – All rights reserved    
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 process ed fruits and vegetables  
TZS 118, Foodstuffs — General guidance for the Enumeration of microorganisms — Colony count 
technique at 30  °C 
TZS 122  
TZS 125 , Microbiology of food and animal feeding stuffs — Horizontal method for enumeration of 
coagulase positiv e staphylococcus and other species  
TZS 131 , Microbiology — General guidance for enumeration of yeast and mould — Colony count 
technique at 25  °C 
TZS 1495, Fruits and vegetables — Determination of copper content  
TZS 1502, Fruits and vegetables — Determinati on of arsenic content  
TZS 1527, Fruits and vegetables — Determination of specific gravity  
TZS 163, Fruits and vegetables — Sampling  
TZS 268, General atomic absorption spectrophotometric method for determination of lead in food 
stuffs  
TZS 4, Rounding off nu merical values  
TZS 538, Packaging and labeling of goods  
TZS 729 , Microbiology — General guidance for the enumeration of coliforms — Colony count 
technique  187.  
TZS 963 (Part 2):2007 (1st Ed), Starch and derived products – Heavy metals content – Part 2 – 
Determination of mercury content by atomic absorption spectrometry  189.  
 
TZS 963 (Part 4):2007 (1st Ed), Starch and derived products – Heavy metals content – Part 4 – 
Determination of cadmium content by atomic absorption spectrometry with electro \-thermal 
atomization  
 
 
 
3 Terms and definitions  
 
For the purpose of this Tanzania S tandard , the following definitions shall apply:  
 
3.1 dried banana    
 
Dried banana are the sun/solar dried or artificially dried mature, sound, clean firm fruits of Musa 
spp. of the f amily Musaceae; prepared from ripe or unripe fruits that have been peeled and cut into 
segments, slices or rings.   
 
3.2 immature dried banana    
 
Dried banana obtained from an immature  green banana, having poor flavour, hard tissue and 
undesirable appearan ce. 
 
3.3 overripe dried banana    
 
Dried banana obtained from a banana at a stage of ripeness where the fruit is extensively soft or 
discoloured and passed its commercial utility because of  poor flavour and undesirable appearance.  
 
3.4 broken dried banana  
 
A piece of dried banana smaller than a normal slice or ring.  
 
3.5 spoiled dried banana     
©TBS 201 9 – All rights reserved                                                                                                         3  
Dried banana that is darkened in colour or showing the presence of mushy tissue visible 
decomposition caused by bacteria , fungi, visible mould hyphae or any other ind ication of spoilage 
or diseased.  
                                                                        AFDC 12( 6582) P3 /TZS 1082: 2015  
 
©TBS 201 9 – All rights reserved                                                                                                      3 
  3.6 pest infested dried banana   
 
Dried banana damaged by insect or mite infestation.  
 
3.7 extraneous matter  
 
Dirt, pieces of skin, bits of wood, soil or any other foreign matter among or on the dried banana.  
  
3.8 ferment ed dried banana  
 
A dried banana damaged by fermentation to the exten t that the characteristic appearance and/or 
flavour is substantially affected.  
 
3.9 mineral impurities   
 
The acid insoluble ash content  (elaborate more /put the clear definition ). 
 
 
4 Requireme nts 
 
4.1 General requirement  
 
4.1.2 Odour and taste  
 
Dried banana shall have an odour and taste characteristic of the variety.  They shall be free from 
foreign odour and traces of odour coming from abnormal or fermented banana.  
 
4.1.3 Freedom from insects, mou ld, mites and other parasites    
 
Dried banana shall be free from living insects, mites or other parasites and moulds; and shall be 
practically free from live insects, dead insects, insect  fragments and rodent contamination visible to 
the naked eye or upon  magnification.  If the magnification exceeds x 10,  this fact shall be stated in 
the test report.  
 
4.1.4 Colour    
 
The colour of dried banana shall be characteristic of the variety; and shall range from cream white 
to light yellow, devoid of excessive brown ing discolouration.  
 
. 
 
4.1.6 Food additives    
 
The following additives may be used as preservatives of dried banana at levels specified in Codex 
stan ….  
 
4.2 Sizing   
 
Sizing of dried banana is determined by the minimum diameter of each class as given in table 1 
 
Table 1 – Minimum diameter of dried banana  
                                                                       AFDC 12( 6582) P 3/TZS 1082: 2015  
 
4                                                                                                         ©TBS 201 9 – All rights reserved   
Class  Minimum diameter (mm)   
Thickness for all 
shapes (mm)  
 
Slices /Rings   
Extra  
Class I  
Class II  30 
22 
15 3 – 5 
3 – 5 
3 – 5 
 
 
 
 
Classification  
 
Dried banana shall fall into three classes as follows:  
 
5.1 Extra class   
 
Dried banana in this class shall have uniform colour , shape and surface . They  shall not exceed the 
allow ed percentage for the various defects given in table 2. 
 
5.2 Class I   
 
Dried banana in this class shall satisfy the requirements given in  Table 2. They shall possess the 
characteristic of the variety.  The following slight defects are allowed, provided that these do not 
affect the general appearance of the product, the keeping quality or presentation of the package:  
 
a)  Slight defect in sha pe 
b)  Slight defect in colour  
c)  Slight defect on the surface  
 
5.3 Class II    
 
Dried banana  in this class shall satisfy the requirements specified in table 2. 
 
The following defects specified in table 2 are allowed, provided that the dried banana  retain the 
essential characteristics as regards to general appearance and presentation.  
                                                                                        
                                                                                   AFDC 12(6582) P 3TZS 1082 : 2015  
©TBS 2015 – All rights reserved                                                                                                      5 
  Table 2 – Requirements  of dried banana by class  
 
 
 
Class  Pest 
infested 
dried 
banana, % 
(m/m), max  Spoiled 
dried 
banana, % 
(m/m), max  Broken 
dried 
banana, % 
(m/m), max  Immatu re 
dried 
banana % 
(m/m), max  Extraneous 
matter % 
(m/m), max  Method of 
test 
Extra  1 2 5 1 0.1  
Annex A  Class I  2 3 10 2 1.0 
Class II  3 4 15 4 1.5 
 
 
 
 
 
4,2 Specific Requirements  
 
4.1 Physical requirements  
 
Dried banana shall comply with requirements gi ven in table 2 according to class  
 
 
 
4.2.1 Moisture content   
 
The moisture content of non -chemically preserved dried banana shall not exceed 15% (m/m) and 
for chemically preserved dried banana shall not exceed 25% (m/m) when tested in accordance with 
annex  B.  
 
4.2.2 Mineral impurities   
 
The acid insoluble ash content of dried banana shall not exceed 0.1% (m/m)  
 
 
 
 
 
5. Hygiene  
 
5.1 Dried banana shall be processed  under good hygienic conditions; premises built and 
maintained under sanitary conditions.  The handling equipment such as knives, cutting surfaces 
and packing equipment shall be clean.  In all cases TZS 109 and TZS 113 (see clause 2) shall 
apply.  
 
 
5.2 The product shall conform to the microbiological limit s stated in table 3. 
 
 
Table 3 – Microbiolog ical limits for dried banana  
 
 
S/N  
Microorganism   
Max. Limit  Method of Test  
(see clause 2)   
6                                                                                                         ©TBS  2019 – All rights reserved  1 
2 
3 
4 Total plate count, cfu/ g 
Faecal coliform, cfu/ g 
Staphylococcus  aureus  cfu/ g 
Yeast and mould, cfu/ g 
Salmonella spp per 25g  105 
absent  
absent  
103   
Not d etecte d TZS 118  
TZS 729  
TZS 125  
TZS 131  
TZS 122  
 
 
 
 
6.0 Contaminants  
 
6.1 Heavy metal  
 
Dried banana shall not contain any metal contaminants in excess of the quantities specified in 
Codex stan 193 and table 4. 
 
 
Table 4 – Limit for metal contaminants in d ried banana  
 
 
 
Characteristics   
Maximum (mg/kg)  Method of  test 
(see clause 2)  
 
Arsenic (as As )  
 
Copper (as Cu)  
 
Lead (as Pb)  
 
Mercury  
 
Cadmium  
 
Tin 
  
0.2 
 
5.0 
 
0.1 
 
0.1 
 
0.05 
 
250 
  
TZS 1502  
 
TZS 1495  
  
TZS 268  
 
TZS 963 (Part 2):2007  
 
TZS 963 (Part 4):2 007 
 
TZS 1492  
                                                                        AFDC 12(6582) P 3TZS 1082: 2015  
 
 
6                                                                                                         ©TBS 201 9 – All rights reserved  
   
 
6.2 Pesticides  
 
Dried banana shall comply with those maximum pesticide residue  limits established by the Codex 
Alimentarius Commission . 
 
 
7.Sampling and tests  
  
Sampling shall be carried out as prescribed in TZS 163(see clause 2) and tes ts according to 
methods specified in this Tanzania Standard.  
 
 
8 Handling, storage and transport  
 
During handling, storage and transport, effective measures must be taken to prevent cross 
contamination with chemicals, microbial or physical contaminants.  
 
 
9 Packing, marking and labelling  
 
9.1 Packing  
 
Dried banana shall be packed in new, clean, sound and dry food grade containers made of 
materials which do not affect the product.  The use of material, particularly paper or stamp bearing 
trade specification is allowed provided the printing or labeling has been done with non -toxic ink or 
glue.  
 
9.2 Marking and labeling  
Insert the opening statement for standard of labeling (TZS 538)  
Containers of dried banana intended for sale or distribution for human consumpt ion shall be legibly 
and indelibly marked or labeled with the following information.                                                                                  AFDC 12(6582) P 3TZS 1082: 2015  
©TBS 2015 – All rights reserved                                                                                                      7 
  a) Name of the product   
b) Common name (type) ; 
c)  Name and physical address of the producer, packer or distributor ; 
d)  Declaration of preservative  by common name or internation al numbering  if any ; 
e)  Batch number, in code or in clear ; 
f)  Net mass in g rams or kilograms;  
g)  Class of the product ; 
h)  Country of origin including area of production ; 
i)  Date of manufacture /packing  and best before  date; 
j)  Brand or trade name, if any; 
k)  Storage condition . 
 
9.3 Certification mark  
 
Each container may also be marked with the TBS standards  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.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                        AFDC 12(6582) P3 TZS 1082: 2015  
 
8                                                                                                         ©TBS 2015 – All rights reserve d 
  Annex  A 
(normative)  
 
Determination of the content of pest -infested and spoiled dried banana , 
immature fruits, extraneous matter and deviations from main colo ur. 
 
A.1 Principle  
 
Visual inspection of a test portion of dried banana .  Physical separation of the damaged pieces, 
immature fruits and extraneous matter from the sound, healthy and ripe pieces of the sample.  
 
 
A.2 Procedure  
 
Weigh to the nearest 0.02  g, a test portion of about 599 g. Separate carefully, by hand or using 
tweezers the pest -infested and spoiled dried banana , immature fruits, extraneous matter and the 
dried banana  which show deviations from the main colour.  
 
Weigh to the nearest 0.02 g, each  of the categories separately.  
 
 
A.3 Expression of results  
 
The proportion, p, expressed as a percentage by mass, of each category separately is equal to  
 
P= m1 x 100  
     M0  
 
where : 
 
M0 is the mass, in grams, of the test portion ; and  
 
M1 is the mass, in grams of the relevant category (see A .2) 
 
 
A.4 Test report  
 
The test report shall specify ; 
 
a)  all information necessary for the complete identification of the sample;  
b)  the sampling method used, if known;  
c)  the test method used, with reference to thi s Tanzania Standard;  
d)  all operating details not specified in this Tanzania Standard; or regard as  optional,  
together with details of any incidents which may have influenced the test result(s);  
e)  the test result(s) obtained, or, if the repeatability h as been checked, the final  quoted  
result obtained.  
 
 
                                                                       AFDC 12(6582) P3 TZS 1082: 2015  
 
©TBS 2015 – All rights reserved                                                                                                      9 
  Annex B  
(normative)  
 
Determination of moisture content  
 
B.1 Principle  
 
Heating and drying of test portion of dried banana  at a temperature of 70 oC +1 oC under pressure 
not exceeding 13  kPa (100 mmHg) . 
 
 
B.2 Materials  
 
Use only materials of recognized analytical grade and distilled or dematerialized water or water of 
equivalent purity.  
 
Sand  
 
B.3 Apparatus  
 
Usual laboratory apparatus and, in particular the following:  
 
B.3.1  Electrical oven, capable of being maintained at 70  oC+1 oC at a pressure of 13 kPa (100 
Hg). 
 
B.3.2  Dish,  of corrosion -resistant metal, of diameter about 8.5 cm, with tight -fitting lid.  
 
B.3.3  Fruit chopper , made of a material which does not absorb moisture.  
 
B.3.4  Desiccators , conta ining an effective desiccant  
 
B.3.4  Steam bath  
 
B.3.6  Balance,  capable of weighing to the nearest 0.01 g.  
 
 
B.4 Preparation  of test sample  
 
Take approximately 50. 0 g dried banana  and pass it through the fruit chopper (B.3.3) three times, 
mixing thoroughly after each grinding.  Keep it in a completely filled, airtight, closed container to 
prevent absorption of water.  
 
 
B.5 Procedure  
 
B.5.1  Preparation of dish and lid  
 
Add about 2 g of sand (B.2) to the dish (B.3.2) and dry, with the lid for 2  h in the oven ( B.3.1) set at 
70 oC.  Leave to cool to room temperature in the desiccators (B.3.4) and weigh sample to the 
nearest 0.01 g.  Repeat the same drying procedure until a constant weight is achieved.                                                                      AFDC 12(6582) P2/TZS 1082: 2015  
 
10                                                                                                       ©TBS 2015 – All rights reserved  
  B.5.2  Test portion  
 
Weigh, to the nearest 0.02 g, about 5 g o f the test sample (B.4) and spread this test portion as 
evenly as possible over the bottom of the dish (B.3.2) containing the sand (B.2).  
 
B.5.3  Determination  
 
Moisten the test portion and sand (B.5.2) thoroughly with a few millilitr es of hot water.  Mix t he test 
portion sand with a spatula.  Wash the sample residue on the spatula into the dish with the 
minimum volume of hot water, Heat the open dish on the steam bath ( see B.3.1) to evaporate the 
water to dryness.  Then put the dish, with the lid alongside,  in the electric oven (B.3.1) set at 70 oC 
and continue drying for 6  h under a pressure not exceeding 13 kPa (100 mmHg).  Do not open the 
electric oven during this period.  During drying admit to the oven a slow current of air (about 2 
bubbles per second) dried by passing through sulfuric acid.  The metal dish shall be placed in direct 
contact with the metal shelf of oven.  After drying, remove the dish, cover it immediately with its lid 
and place it in the desiccators (B.3.4).  After cooling to room temper ature, weigh it, still covered to 
the nearest 0.02 g.  
 
 
B.6 Calculation  
 
The moisture content, m, expressed as a percentage by mass, of the test portion is equal to ; 
 
m = m1 – m2 x 100  
       m1  – mo 
 
 
where: 
 
Mo  is the mass, in grams, of the dish with i ts lid and the sand;  
 
M1 is the mass, in grams, of the dish with its lid and the sand with the test portion before 
moistening and oven drying . 
 
M2 is the mass, in grams, of the dish with its lid and the sand with the test portion after oven 
drying  
 
Give th e result to one decimal place.  
 
 
B.7 Repeatability  
 
The absolute difference between two independent single test results, obtained using the same 
method on identical test material in the same laboratory by the same operator using the same 
equipment within a  short interval of time, should not be gr eater th an 0.2 g of water p er 100 g of 
sample.  
 
NOTE  – If it is required to check whether the repeatability requirement is met, carry out two single 
determinations in accordance with B.5.1 to B.5.3 under repeatabili ty conditions.  
 
                                                                        AFDC 12(6582) P2/TZS 1082: 2015  
 
©TBS 2015 – All rights reserved                                                                                                       11 
   
 
B.8 Test report  
 
The test report shall specify ; 
 
a) All information necessary for the complete identification of the sample;  
 
b) The test method used, with reference to this Tanzania Standard.  
 
c) All operating details not specified in this Tanz ania Standard or regarded  as 
optional together with details of any incidents which may have influenced the test 
result(s).  
 
d) The test result(s) obtained, or, if the repeatability has been checked, the  final 
quoted result obtain 
 
©TBS 2015 – All rights reserved  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 