PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDAR D 
  DUS DARS  870 
First  Edition  
2022 -mm-dd 
 
 Reference number  
DUS DARS 870: 2022 
 
© UNBS 2022  
   
Lentils — Specification  
 
 PUBLIC REVIEW DRAFTDUS DARS  870: 2022  
ii                © UNBS  2022  - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsib le for its correct application  
© UNBS 2022  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior  written 
permission from UNBS.  
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  PUBLIC REVIEW DRAFTDUS DARS  870: 2022  
© UNBS  2022  - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of t he Laws of Uganda, as amended. UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisati on for Standardisation (ISO);   
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standard s; and  
(c) the National Enquiry Poin t on TBT Agreement of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of represent atives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the com ments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard , DUS DARS 870:2022 , Lentils — Specification , is identical with and is being 
reproduced from an African  Standard , DARS 870:2022, Lentils — Specification , and is proposed for adoption 
as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/ TC 203, Cereals, pulses and 
related products and processes . 
Wherever the words, “African  Standard " appear, they shou ld be replaced by "Uganda Standard ". 
  
 
   AFRICAN 
STANDARD  DARS  
870  
Second  Edition 2022 
 
 Reference No. DARS 870:2022 
ICS 67.060 
 
 
© ARSO 2022  
 
 
 
 
 
 
 
 
 
 
 
Lentils — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS 870:2022  
ii © ARSO  2022 — All rights reserved   
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ .........  1 
2 Normative references  ................................ ................................ ................................ .................  1 
3 Definitions  ................................ ................................ ................................ ................................ ... 2 
4 Quality requirements  ................................ ................................ ................................ ..................  2 
4.1 General requirements  ................................ ................................ ................................ .................  2 
4.2 Specific requirements  ................................ ................................ ................................ .................  3 
5 Contaminants  ................................ ................................ ................................ .............................  4 
5.1 Heavy metals  ................................ ................................ ................................ ..............................  4 
5.2 Pesticide residues  ................................ ................................ ................................ ......................  4 
6 Hygiene  ................................ ................................ ................................ ................................ ...... 4 
7 Packaging  ................................ ................................ ................................ ................................ ... 4 
8 Labelling  ................................ ................................ ................................ ................................ ..... 5 
9 Sampling methods  ................................ ................................ ................................ ......................  5 
Bibliography  ................................ ................................ ................................ ................................ ............  7 
 
  DARS 870:2022  
© ARSO  2022 — All rights reserved  iii Foreword  
 
The African Organization for Standardization (ARSO) is an African intergovernmental organization 
established by the United Nations Economic Commission for Africa (UNECA) and the Organization of 
African Unity (AU) in 1977. One of the fundamental mandates of  ARSO is to develop and harmonize 
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 A frican Standards is normally carried out through ARSO technical committees. Each 
Member State interested in a subject for which a technical committee has been established has the 
right to be represented on that committee. International organizations, Regio nal 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 techni cal committees 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 drawn 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, pulses and derived  
products  (ARSO/TC 12). 
 
 
 
 
 
© African Organisation for Standardisation 2022 — All rights reserved* 
 
ARSO Central Secretariat  
International House 3rd Floor  
P. O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel. +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
  
                                                 
* © 2022 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  DARS 870:2022  
iv © ARSO  2022 — All rights reserved   
Copyright notice  
 
This ARSO document is  copyright -protected by ARSO. While the reproduction of this document 
by participants in the ARSO standards development process is permitted without prior permission 
from ARSO, neither this document nor any extract from it may be reproduced, stored or 
transmitted in any form for any other purpose without prior written permission from ARSO.  
 
Requests for permission to reproduce this document for the purpose of selling it should be 
addressed as shown below or to ARSO’s member body in the country of the reques ter: 
 
 
© African Organisation for Standardisation 2022  — All rights reserved  
 
ARSO Central Secretariat  
International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators  may be prosecuted.  
 
 
 
 
 
  DARS 870:2022  
© ARSO  2022 — All rights reserved  v Introduction  
 
Lentils play a major role in food and nutritional security because of the high protein content of their 
seed. As is the case for many pulses, lentils play an important role as a rotation crop, enhancing soil 
fertility and providing other environmental services in production systems. Among lentil -producing 
developing countries, policies have not yet focused on lentil development needs to enhance food 
security and provide a remunerative rotation crop for cereals . Looking towards a future in which there 
is likely to be less water available to agriculture, climate change, food insecurity, rising costs for 
inorganic nitrogen fertilizer, and an increasingly nutrition -conscious society —collectively these give a 
bright  future for a highly nutritious food produced by a nitrogen -fixing crop such as lentil adapted to the 
farming systems of marginal lands.  
 
Lentils are part of the strategic food commodity basket recognized by the declaration of the African 
Union Food Securi ty Summit held in December 2006 in Abuja, Nigeria. This standard was harmonized 
as part of the response by the resolution of the AU Food Security Summit to harmonize standards and 
grades for strategic food commodities as a means of promoting and facilitati ng intra -African food trade. 
Such facilitation would lead to free movement of food commodities from areas of surplus to areas of 
deficit, leading to overall achievement of food and nutrition security, food self -sufficiency and 
socioeconomic development of the African continent.  
 
 DARS 870:2022  
© ARSO  2022 — All rights reserved  1 Lentils — Specification  
 
1 Scope  
 
This African Standard specifies the requirements and methods of sampling and test for shelled whole  
lentils  of varieties (cultivars) grown from Lens culinaris  Medic. Syn. Lens esculenta  Moench.  intended 
for human consumption.  
 
2 Normative references  
 
The f ollowing 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 amendments) applies.  
 
ARS 53, General principles of food hygiene — Code of practice  
 
ARS 56, Prepackaged foods — Labelling  
 
AOAC Official Method 999.10:1999, Determination of lead, cadmium, copper, iron and zinc in foods — 
Atomic absorption spectrophotometry after microwave digestion  
 
AOAC Official Method 999.11:1999, Determination of lead, cadmium, copper, iron and zinc in foods — 
Atomic absorption spectrophotometry after dry ashing  
 
AOAC Official Method 2001.04, Determination of Fumonisins B 1 and B 2 in corn and corn flakes — Liquid 
chromatography with immunoaffinity column cleanup  
 
CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed  
 
ISO 605 , Pulses — Determination of impurities, size, foreign odours, insects, and spec ies and variety 
— Test methods  
 
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp . 
 
ISO 6888 -1, Microbiology 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 6888 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of coagulase -positive staphylo cocci (Staphylococcus aureus and other species) — Part 2: Technique 
using rabbit plasma fibrinogen agar medium  
 
ISO 6888 -3, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of coagulase -positive staphylococci (Staphylo coccus aureus and other species) — Part 3: Detection 
and MPN technique for low numbers  
 
ISO 7251,  Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number te chnique  
 
ISO 16050,  Foodstuffs — Determination of aflatoxin B 1, and the total content of aflatoxin B 1, B2, G1 and 
G2 in cereals, nuts and derived products  — High performance liquid chromatographic method  
 
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  
 
ISO 24333, Cereals and cereal products — Sampling  
 
AFRICAN STANDARD  DARS 870: 2022  
2 © ARSO  2022 — All rights reserved  ISO 24557, Pulses — Determination of  moisture content — Air-oven method  
 
3 Terms and definitions  
 
For the purpose of this standard the following definition s shall apply . 
 
3.1 
lentils  
threshed seeds  of the lentil plant ( Lens culinaris  Medic. Syn. Lens esculenta  Moench ) 
 
3.2 
peeled, split and broken  
lentils which are otherwise sound but which are less than three -quarters of whole seeds  or where less 
than one -half of the seed coat is intact  
 
Note 1 to entry: Lentils with cracked or clipped seed  coats are considered sound when the cotyledons are  firmly held together.   
 
3.3 
damaged lentils  
whole and pieces of lentils which are distinctly damaged by frost, weather, disease, heat (other than to 
a material extent), immature, or other causes, except weevil or material heat damage or are distinctly 
soiled or stained by nightshade, dirt, or toxic material or otherwise damaged in a way which materially 
affects quality.  
 
NOTE  Kernels that are deformed are considered sound unless there is another reason for the damage beyond the deformity.  
 
3.4 
defective lentils (total)  
weevil damaged lentils, heat -damaged lentils, damaged lentils, and split lentils  
 
3.5 
foreign matter  
all organic and inorganic material (such as plant parts, sand, soil, glass, filth) other than lentils  
 
3.6 
toxic, poisonous and/or harmful seeds  
any seed which if present in quantities above permissible limit may have damaging or dangerous effect 
on health, organoleptic properties or technological performance such as Jimson weed — Datura (D. 
fastuosa  Linn and D. stramonium  Linn.) corn co ckle ( Agrostemma githago  L., Machai Lallium 
remulenum  Linn.) Akra (Vicia species), Argemone mexicana , Khesari and other seeds that are 
commonly recognized as harmful to health  
 
3.7 
whole lentils  
lentils with one -fourth or less of the cotyledons removed and with the remainder of the cotyledons firmly 
held together  
3.8 
immature lentils  
lentils that do not have a traditional lens shaped profile due to immaturity. Immature lentils are 
characterized as having a thin or flat (wafer -like), wrinkled, and misshapen appear ance. Lentils may 
also be discolo ured.  
 
3.9 
food grade packaging material  
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 Requirements  
4.1 General  requirements  DARS 870:2022  
© ARSO  2022 — All rights reserved  3 Lentils shall meet the following general requirements/limits.  
Lentils  shall be:  
(a) mature dry seeds obtained from the plant botanically known as  Lens culinaris  Medic. Syn. Lens 
esculenta  Moench ; 
(b) clean, well-filled, wholesome, uniform in size, shape, colour;  
(c) free from substances which render them unfit for human consumption;  
(d) free from abnormal flavours, musty, sour or other undesirable odour,  obnoxious smell  and 
discolouration;   
(e) free of pests, live insects , animal droppings, fungus infestation, added colouring matter, moulds, 
impurities of plant and animal origin including insects,  rodent hair and excreta  and shall meet any 
other sanitary and phytosanitary requirements;  
(g) free from toxic or poisonous or harmful  seeds that are commonly recognized as harmful to health . 
4.2 Specific requirements  
4.2.1  Grading  
Lentils shall be graded  into three grades on the basis of the tolerable limits established in Table 1 which 
shall be additional to the general requirements set out in this standard.  
  DARS 870: 2022  
4 © ARSO  2022 — All rights reserved  Table 1 — Specific requirements  
 
Parameter   Requirement  Method 
of test  Grade 1  Grade 2  Grade 3  
(1)  Foreign matter, max % m/m  0.2 0.5 1 
ISO 605  (2)  Inorganic matter, max % m/m 0.1 0.2 0.5 
(3)  Broken/split lentils , max % m/m  2 3.5 5 
(4)  Pest damaged lentils , max % m/m  0.3 0.5 0.6 
(5)  Rotten & Diseased lentils , max % m/m  0.2 0.5 0.5 
(6)  Discoloured lentils , max % m/m  1 2 3 
(7)  Immature/shrivelled grains, max % m/m  1 2 5 
(8)  Filth, max % m/m  0.1 0.1 0.1 
(9)  Total defective lentils, max % m/m  2 3.5 5 
(10)  Moisture, max % m/m  14.0 14.0 14.0 ISO 
24557  
(11)    
 
(12)    
(13)     
NOTE 1  The parameter, total defective lentils is not the sum total of the individual defects. It is limited to 70% of the sum 
total of individual defects.  
 
N 
 
5 Contaminants  
 
5.1 Heavy metals  
 
Lentils  shall comply with those maximum limits for metal contaminants specified in CODEX STAN 193 
and in particular those listed in Table 2.  
 
Table 2 — Heavy metal contaminants  
 
S/N Parameter  Limit (ppm max)  Test method  
(1) Lead (Pb)  0.1 AOAC 999.11 or AOAC 999.10  
(2) Cadmium (Cd)  0.1 AOAC 999.11 or AOAC 999.10  
 
5.2 Pesticide residues  
 
Lentils  shall comply with those maximum pesticide residue limits established by the Codex Alimentarius 
Commission for this commodity   
 
6 Hygiene   
 
Lentils  shall be produced and handled under hygienic conditions in accordance with ARS 53. .  
 
 
 
7 Packaging  
 DARS 870:2022  
© ARSO  2022 — All rights reserved  5 7.1 Lentils  shall be pack aged in suitable packages which shall be clean, sound, free from  insect, 
fungal infestation and the pack aging material shall be of food grade quality  and shall be securely closed 
and sealed.  
 
7.2 Lentils  shall be pack aged in food grade packaging materials  which will safeguard the hygienic, 
nutritional, technological and organoleptic qualities of the products.  
 
7.3 Each package shall contain lentils  of the same type and of the same grade designation.  
 
 
8 Labelling  
 
8.1  General  
 
The following specific labelling requirements shall apply and shall be legibly and indelibly marked in 
accordance with the requirements of ARS 56:  
 
(i) product name as “ Lentils ”; 
 
(ii) variety and / or colour;  
 
(iii) grade;  
 
(iv) name, address and physical location of the producer / packer/importer;  
 
(v) lot/batch/code number;  
 
(vi) net w eight, in SI Units ; 
 
(vii) the declaration “Food for Human Consumption’’  
 
(viii) storage instruction as “Store in a cool and dry place away from any contaminants’’;  
 
(ix) crop year;  
 
(x) packing date;  
 
(xi) instructions on disposal of used package;  
 
(xii) country of origin;  
 
(xiii) a declaration on whether the lentils  were  genetically modified or not.  
 
(xiv) ‘best before’ date  
 
8.2 Labelling of non-retail containers  
 
Information detailed in 8. 1 shall be given either on the container or in accompanying documents, except 
that the name of the product, lot identification and the name and address of the processor or packer as 
well as storage instructions, shall appear on the container.  
 
For products  purchased for use by the buyer /retailer , at least the name of producer, l ot number and/or 
‘crop year’  shall be indicated on the container.  
 
Lot identification and the name and address of the processor or packer may be replaced by an 
identification mark pr ovided that such a mark is clearly identifiable with the accompanying documents.  
 
 
9 Sampling  methods  
 DARS 870: 2022  
6 © ARSO  2022 — All rights reserved  Sampling shall be done in accordance with the ISO 24333 . 
 
  DARS 870:2022  
© ARSO  2022 — All rights reserved  7 Bibliography  
 
 
EAS 760 :2012, Lentils — Specification  
 
CODEX STAN 171:1989 (Rev.1:1995), Standard for Certain Pulses  
 
Lentils,  Official Grain Grading Guide, August 1, 20 12, Canadian Grain Commission  
 
United States Standards for Lentils , Effective December 19, 2008  
 
Ethiopian Standard, ES 17:2001, Pulses — Grading of lentils  
 
Australian Pulse Standards, 2012/2013: Whole lentils — Minimum standards  
 
 
 
 
  
 
Lentil plants in farm    Red, yellow and green lentils  
 
  
 
Lentil types     Mature lentil plant  
 
DARS 870: 2022  
© ARSO  2022 — All rights reserved    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 