 DEAS801:2022  
ICS 67.060 
© EAC 2022                                                                                                                          Second Edition 2022   
 
DRAFT EAST AFRICAN STANDARD  
Soya protein products  — Specification  
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  DEAS 801:2022  
ii © EAC  2022  – 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 pro cess is permitted without prior permission from EAC, 
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 EAC.  
Requests for permission to reproduce th is document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2022  — All rights reserved  
East African Community  
P.O.Box 1096  
Arusha  
Tanzania  
Tel: 255 27 250425 3/8 
Fax: 255 27 2504481/2504255  
E-mail: eac@eachq.org  
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted  
 
 DEAS 801:2022  
© EAC 2022  – All rights reserved  iii 
 Foreword  
Development of the East African Standa rds has been necessitated 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 service s are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.  
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. 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 finalization of standards, in accordance with the procedures 
of the Community.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African St andards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing.  
EAS 801 was prepared by Technical Committee EAS/TC 014, Cereal, pulses and derived products  
In preparation of this standard assistan ce was d erived from: Codex Standard 175,  General Standard for Soy 
Protein Products . DEAS 801:2022  
iv © EAC  2022  – All rights reserved  
 Introduction  
Soya products are becoming a mainstream p art of regional dietary items. The benefit associated with the 
products includes among others the richness in protein  supply . This is of great benefit especially as an 
alternative protein source. However, it is important to note that soya has naturally high level of anti -nutritional 
properties related to trypsin inhibitor and tannins. The manufacturers are advised to app ly appropriate 
processing technologies to reduce these anti -nutrient properties to acceptable safe levels for human 
consumption.  
Soya Protein Products ( SPP) are foods produced by removing or decreasing certa in major non -protein 
constituents (water, oil, ca rbohydrates) from soya bean s or edible full fat soya flour  in a manner that achieves 
high protein comm ercial products with different protein content such as  Soya protein flour / Defatted Soya 
Protein flo ur (SPF or DS F), Soya Protein Concentrates (SPC) , and  Soya Protein  Isolates (SPI).  
This standard has been developed to ensure the safety and quality of edible full fat soya flour for human 
consumption.  
 DRAFT EAST A FRICAN STANDARD  DEAS 801:2022  
 
© EAC 2013  – All rights reserved  1 
 Soya protein products  — Specification  
1 Scope  
This draft East African Standard specifies the requirement s sampling and test methods for soya protein 
products  intended for human consumption  
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 amendments) applies.  
AOAC 972.25, Lead in Food, atomic absorption spectrophotometric method  
EAS 38 , Labelling of pre -packaged foods — Specification  
EAS 39 , Hygiene in the foo d and drink manufacturing industry  — Code of practice  
EAS 762 , Dry soybeans — Specification  
EAS 799, Edible full fat soya flour — Specification  
EAS 803, Nutrition labelling requirements  
EAS 804,  Claims — General requirements   
EAS 805 , Use of nutrition and health claims — Requirements  
ISO 2171 , Cereals, pulses and by -products — Determination of ash yield by incineration  
ISO 5498 , Agricultural food products — Determination of crude fibre content — General method  
ISO 6579 , Microbiology of food and animal feedi ng stuffs — Horizontal method for the detection of Salmonella 
spp 
ISO 7251 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
ISO 11085 , Cereals, cereals -based produ cts and animal feeding stuffs — Determination of crude fat and total 
fat content by the Randall extraction method  
ISO 16050 , Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 
in cerea ls, nuts and derived products — High-performance liquid chromatographic method  
ISO 20483 , Cereals and pulses — Determination of the nitrogen content and calculatio n of the crude protein 
content — Kjeldahl method  
ISO 21527 -2, Microbiology of food and animal  feedstuffs — 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  
ISO 24557 , Pulses — Determination of moi sture content — Air oven   
2 © EAC  2022  – All rights reserved  
 3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply . 
3.1 
soya bean  
whole mature dry bean of Glycine  max (L) Merr . varieties  
3.2 
Soya  Protein P roduct ( SPP)  
product produced by r emoving or decreasing certain major non -protein constituents (water, oil, carbohydrates) 
from soya beans or edible full fat soya flour in a manner to achieve a specific protein content  that include Soya 
protein flour/Defatted Soya Protein flour (SPF or DSF ), Soya Protein Concentrates (SPC), and Soya Protein 
Isolates (SPI).  
4 Classification  of soya protein products  
Soya protein products shall be classified based on different protein content as follows:  
a) Defatted Soya protein Flour or Soya Protein Flour ( DSF o r SPF);  
b) Soya Protein Concentrate (SPC); and  
c) Soya Protein Isolate (SPI),  
5 Requirements  
5.1 Essential ingredients  
The following essential ingredients shall be used in the soya protein products making and shall comply with 
relevant East African Standards;  
a) dry soya bean; or  
b) edible full fat  soya flour.  
 
5.2 Optional ingredients  
In addition to the essential ingredients, the following optional ingredients complying with relevant standards  
may be used  In the preparation of soya protein products, the foll owing ingredients, complying with relevant 
East African and CODEX standards, may be used:  
a) salt; 
b) carbohydrates, including sugars;  
c) edible oils ; 
d) minerals and vitamins ; 
e) herbs and spices ; or 
f) other protein products . 
5.3 General requirements  
Soya protein products  shall: 
a) have taste and odour characteristic of product and any approved food additives used ;  
© EAC 2022  – All rights reserved  3 
 b) be free from rancidity and mustiness ;  
c) be free from extraneous and foreign matter ; 
5.4 Specific quality requirements  
Soya protein products shall comply with  the quality requirements specified in Table 1 . 
Table 1 — Specific quality requirements for soya protein products  
S/N Characteristic  Requirement  Test method  
Soya Protein 
Flour  
(SPF or DSF)  Soya 
Protein 
Concentrat
e 
(SPC)  Soya 
Protein 
Isolate  
(SPI)  
i.  Moisture , % m/m, max . 10.0 10.0 10.0 ISO 24557  
ii.  Protein on dry basis (N x 
6.25)*, % m/m  50 to <65  65 to <90  ≥90 ISO 20483  
iii.  Soya oil (fats on dry basis) , 
% m/m, min. 0.5 0.5 0.5 ISO 11085  
iv.  Total ash , % m/m, max . 8.0 8.0 8.0 ISO 2171  
v.  Crude fibre , % m/m, max . 5.0 6.0 0.5 ISO 5498  
*Soya protein products shall meet the requirements basing on Protein content calculated on a dry weight 
basis excluding added vitamins, minerals, amino acids and food additives  
 
6 Hygiene  
Soya protein products shall be prepared and hand led in a hygienic manner in accordance with EAS 39 and 
shall conform to the microbiological limits stipulated in Table 2.  
Table 2 — Microbiological limits for s oya protein pr oducts  
S/N Micro -organism   limit Test m ethod  
I.  Escherichia coli, CFU/g  Absent  ISO 16649  
II.  Salmonella spp per 25  g Absent  ISO 6579 -1 
III.  Yeast and moulds , CFU/g 103 ISO 21527 -2 
 Contaminants  
7.1 Pesticide residues  
Soya protein product s shall comply with those maximum pesticide residue limits established by C odex 
Alimentarius Commission for similar commodities.   
4 © EAC  2022  – All rights reserved  
 7.2 Heavy metal s 
When tested in accordance with AOAC 972.25, the level of Lead (Pb) in soya protein products shall not 
exceed 0. 1 mg/kg. The product shall not contain other heavy metal contaminants in amounts which may 
represent a hazard to health.  
7.3 Aflatoxins  
The maximum content of aflatoxins in soya protein products  shall not exceed 5 µg/kg (ppb) for aflatoxin B 1 
and 10 µg/kg for total aflatoxins when tested in accordance with ISO 16050.  
8 Packaging  
Soya protein products shall be packed in food grade packaging materials which will safeguard the hygienic, 
nutritional, technological and organoleptic qualities of the products.  
9 Labeling  
In addition to the requirements given in EAS 38, containers packed with soya protein products shall be legibly 
and indelibly  labeled  with the following information;  
a) name of the product shall be “ Soya protei n flour/ Defatted soya flour” or  “Soya protein concentrate” or 
“Soya protein isolate” ; 
b) declaration of other protein sources  and quantity  if used   
c) name and physical address of the manufacturer;  
d) lot identification/ batch number ; 
e) net weight in metric units;  
f) list of ingredients in descending order ; 
g) list of any food additives used;  
h) date of manufacture;  
i) country of origin;  
j) storage conditions;  
k) expiry date ;  
l) declaration of allergens and 
m) be used.  
10 Method of sampling . 
Sampling shall be done in accordance with ISO 24333.  
11 Nutritional labelling, nutrition and health claims  
Soya protein products  may have claims on protein content and its source. Such claims wh en declared shall 
comply to EAS 803, EAS 804, EAS 805 .  
© EAC 2022  – All rights reserved  5 
  
 
 
 
 
 
 
 
 
 DEAS 801: 2022    
 
© EAC 2022  – All rights reserved  
  
  