 
  
 ICS 67.080  
 
Reference number  
DRS 430: 2019  
© RSB 2019  
  
 RWANDA 
STANDARD  DRS  
430  
 
First edition  
2019 -mm-dd 
 
Dried banana — Specification  
   
DRS 430: 2019  
©RSB 2019 - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2019  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 788303492  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw   DRS 430: 2019  
iii                ©RSB  2019  - All rights reserved  
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Requirem ents ................................ ................................ ................................ ................................ .........  3 
4.1 General requirements  ................................ ................................ ................................ ...........................  3 
4.2 Classes  ................................ ................................ ................................ ................................ ...................  4 
4.2.1  Extra class  ................................ ................................ ................................ ................................ ..............  4 
4.2.2  Class I  ................................ ................................ ................................ ................................ .....................  4 
4.2.3  Class II  ................................ ................................ ................................ ................................ ....................  4 
4.3 Sizing  ................................ ................................ ................................ ................................ ......................  4 
4.4 Specific requirements  ................................ ................................ ................................ ...........................  5 
5 Food a dditives  ................................ ................................ ................................ ................................ ....... 5 
6 Hygiene  ................................ ................................ ................................ ................................ ...................  5 
7 Contaminants  ................................ ................................ ................................ ................................ .........  5 
7.1 Pesticide residu es ................................ ................................ ................................ ................................ . 5 
7.2 Heavy metals  ................................ ................................ ................................ ................................ ..........  6 
7.3 Mycotoxins  ................................ ................................ ................................ ................................ .............  6 
8 Packaging  ................................ ................................ ................................ ................................ ...............  6 
9 Labelling  ................................ ................................ ................................ ................................ .................  6 
10 Sampling  ................................ ................................ ................................ ................................ ................  7 
Annex  A (informative)  Slight defects  ................................ ................................ ................................ ..............  8 
 DRS 430: 2019  
©RSB 2019 - All rights reserved                  iv 
 Foreword  
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratified  by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
DRS 430 was prepared by Technical Committee RSB/TC 038, Processed fruits and vegetables  
In the preparation of thi s standard, reference was made to the following standard:  
1) ARS 834: 2017, Dried banana — Specification  
The assistance de rived from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represented on the Technical Committee on Processed fruits and 
vegetables (RSB/TC 038) in the preparation of this standard.  
Benya Co. Ltd  
CRS  
Dry Fruits Ltd  
Good Believers Ltd  
Inyange Industries Ltd  
MIECA Ltd  
National Industrial Research and Development Agency (NIRDA)  
NETRAPI Ltd  
Nyarutarama Business Incubation Center (NBIC)  
Shekina Enterpirse  
SORWATOM  DRS 430: 2019  
v                ©RSB  2019  - All rights reserved  
 TUZAMURANE  
Rwanda  Standards Board  (RSB) – Secretariat  DRS 430: 2019  
©RSB 2019 - All rights reserved                  vi 
 Introduction  
Banana ( Musa spp ) is one of the important crops in  Africa. Bananas mainly fall in two categories; namely 
sweet banana and plantain. The former is normally consumed as dessert (sweet) banana, while the later are 
primarily consumed after cooking.  
Sweet banana can in addition used for preparation of desserts , purees and puddings; they can also be dried 
and eaten as a snack. Plantains can be dried and ground into flour.  
This standard provides guidance to processors and traders of dried banana in ensuring its quality and safety 
to consumers.  
 DRS 430: 2019  
1                ©RSB  2019  - All rights reserved  
 Dried banana — Specification  
1 Scope   
This Draft Rwanda S tandard specifies the requirements,  sampling and test methods  for dried banana from 
Musa spp  of the family Musaceae  intended for direct 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 con tent 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.  
AOAC 972.20, Determination of Moisture content -in dried fruits  
CAC/RCP 3, Code of hygienic practice for dried fruits  
CAC/RCP 3 , Code of hygienic practice for dried fruits  
RS CAC/RCP 1, Code of practice —General Principle for Food Hygiene  
RS CODEX STAN 192, General standard for food additives  
RS CODEX ST AN 193, Codex general standard for contaminants and toxins in food and feed  
RS EAS 38, Labelling of pre -packaged foods —General requirem ents 
RS ISO 16050, Foodstuffs — Determination of aflatoxin B 1, B 2, G1 and G 2 in cereals, nuts and derived 
products —High performance liquid chromatographic method  
RS ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli — Part 2: Colony -count technique at 44 degrees C using 
5bromo -4-chloro -3-indolyl beta -D-glucuronide  
RS ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0,95  
RS ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 1: Colony count at 30 degrees C by the pour plate technique  
RS ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, en umeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.   
©RSB 2019 - All rights reserved                  2 
 RS ISO 6633 , Fruit and vegetable products — Determination of lead content — Flameless atomic absorption 
spectrometric method  
RS ISO 6888 -1, Microbiology of food and animal feedin g stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird -Parker agar medium  
RS ISO 763 , Fruit and vegetable products —Determination of ash insoluble in hydrochloric acid  
3 Terms and definitions  
For the purposes of this standard , the follow ing terms and definitions apply . 
3.1 
dried banana  
dried banana fruit of the species scientifically known as Musa spp  of Musaceae family  
3.2 
immature dried banana  
dried ban ana obtained from an unripe green banana, having poor flavour, hard tissue and undesirable  
appearance  
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 com mercial utility because of poor flavour and undesirable appearance  
3.4 
broken dried banana  
piece of dried banana smaller than a normal slice or ring  
3.5 
spoiled dried banana  
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 indication of spoilage or  diseased  
3.6 
pest infested dried banana  
dried banana damaged by insect or mite infestation  DRS 430: 2019  
3                ©RSB  2019  - All rights reserved  
 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 
fermented dried banana  
dried banana damaged by fermentation to the extent that the characteristic appearance and/or  flavour is 
substantially affected  
3.9 
food grade packaging material  
packaging material, made of substances which are safe and suitable for their intended use and which will not 
alter the quality and safety of the product  
4 Requirements  
4.1 General requirements  
Dried banana shall:  
a) be sun/so lar dried or artificially dried;  
b) be matu re, sound, clean firm fruits of Musa spp .of the family Musaceae;  prepared from fruits ripe or 
unripe that have been peeled and cut into  segments, slices or rings;  
c) have an odour and taste characteristic of the variety;  
d) be free from foreign odour and traces of odour coming from abnormal or fermented banana ; 
e) have colour  characteristic of the variety; and shall range from cream white to light yellow, devoid of 
excessive browning discolouration;  
f) be free from living  or dead insects , insects’  fragments , mites or o ther parasites and moulds; and  rodent 
contamination visible to the naked eye or upon magnification;  
g) The proportion of extraneous matter shall not exceed the values according to class es given in Table 1;  
h) The proportion of pest infested and spoiled dried banana shall not exceed the values according to 
classes given in Table 1 ; 
i) The proportion of immature dried banana shall not exceed the values according to classes given in 
Table 1; and   
©RSB 2019 - All rights reserved                  4 
 4.2 Classes  
Dried banana  shall fall  into three classes and the defects in Table 1 are  tolerable , provided that the dried 
banana retains the essential characteristics as regards general appearance and presentation.  
4.2.1  Extra class  
Dried banana in this class shall have uniform colour. They shall not exceed the allowance percentage for the 
various defects given in Table 1.  
4.2.2  Class I  
Dried banana in this class shall meet the requirements given in Table 1.  
4.2.3   Class II  
Dried banana in this class shall meet the requirements specified in Table 1.  
Table 1— Requirements of dried banana by class  
4.3 Sizing  
Sizing of dried banana  shall be determined  by the minimum diameter of each class as given in Table 2.  
Table 2—Minimum diameter of Dried banana  
Class  
 Minimum diameter (mm)  Thickness for all 
shapes(mm)  
Slices  Rings  
Extra Class  30 30 3-5 
Class I  22 22 3-5 
Class II  15 15 3-5                 Class es 
 
Defects allowed  Extra  class  Class I  Class II  
Pest infested  dried 
banana,  % (m/m), max . 1 2 3 
Spoiled dried  banana, %  
(m/m), max . 2 3 4 
Broken dried banana, %  
(m/m), max . 5 10 15 
Immature banana, % (m/m), 
max. 1 2 4 
Extraneous matter% (m/m), 
max. 0.1 1.0 1.5 DRS 430: 2019  
5                ©RSB  2019  - All rights reserved  
 4.4 Specific requirements  
Dried banana shall  comply with specific requirements given in Table 3, when tested in accordance with test 
methods specified therein.  
Table 3 —Specific requirements for Dried banana  
S/N Characteristic  Requirement  Test method  
i.  Moisture content , % 
m/m, max.  
 Non-
chemically 
preserved 
dried 
banana  15 AOAC 972.20  
Chemically 
preserved 
dried 
banana  25 
ii.  Acid insoluble ash content , % on 
dry basis , max.  0.1 RS ISO 763  
5 Food additives  
Food additives may be used in accordance with RS CODEX STAN 192.  
6 Hygiene  
6.1 Dried banana shall be produced, handled  and distributed in accordance with CAC/RCP 3 and RS 
CAC/RCP 1.  
6.2 Dried banana s hall not exceed microbiological limits in Table 4 when tested in accordance with test 
methods specified therein.  
Table 4 —Microbiological limits in dried banana  
S/N Microorganism  Limit  Test method  
i.  Total plate count, cfu/g , max . 105  RS ISO 4833 -1 
ii.  Escherichia coli,  cfu/g, max.  absent  RS ISO 16649 -2 
iii.  Salmonella spp  per 25g, max.  absent  RS ISO 6579 -1 
iv.  Staphylococcus aureus  cfu/g max  absent  RS ISO 6888 -1 
v.  Yeasts and moulds, cfu/g, max.  102 RS ISO 21527 -2 
7 Contaminants  
7.1 Pesticide residues  
Dried banana shall comply with those maximum residue limits established by the Codex Alimentarius 
Commission for this commodity.   
©RSB 2019 - All rights reserved                  6 
 7.2 Heavy metals  
When tested in accordance with RS ISO 6633, the level of Lead (Pb) in dried banana shall not exceed 0.1 
mg/kg  
7.3 Mycotoxins  
When tested in accordance with  RS ISO 16050, dried banana shall not exceed 10 µg/kg for Total aflatoxins 
and 5 µg/kg for A flatoxin B 1. 
8 Packaging  
8.1 Dried banana shall be packaged in food grade materials which will safeguard the hygienic,  nutritional, 
technological, and organoleptic qualities of the product.  
8.2 The packaging material shall comply with the environmental legislation of the country of origin and /or 
destination country  
9 Labelling  
9.1 In addition to the requirements of RS EAS 3 8, the following specific labelling requirements shall be 
legibly and indelibly marked:  
a) name of the product shall be "Dried banana”;  
b) name, location and address of the manufacturer; packer and/or distributor;  
c) date of manufacture;  
d) best before date;  
e) country o f origin;  
f) list of ingredients;  
g) net content;  
h) lot/ batch number;  
i) if used, food additives shall be declared;  
j) declaration of preservatives used;  
k) storage conditions;   DRS 430: 2019  
7                ©RSB  2019  - All rights reserved  
 l) instructions for use; and  
m) instructions on disposal of used package.  
9.2  When labelling non -retail packages, information for non -retail packages shall either be given on the 
packages or in accompanying documents, except that the name of the product, lot identification and the name 
and address of the manufacturer or packer shall appear on the packa ges. 
10 Sampling  
Sampling of dried banana shall be done in accordance with  ISO 874 . 
 
 
 
 
 
  
©RSB 2019 - All rights reserved                  8 
 Annex  A 
(informative)  
 
Slight defects  
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 shape;  
b) slight defect in colour; and  
c) slight defect  on the surface.  
 
 
 
 
 
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