 DRAFT UGANDA STANDARD  
  DUS 983 
Second  Edition  
2021 -mm-dd 
 
 
 Reference number  
DUS 983: 2021 
© UNBS 2021   
  
Banana (matooke) flour — Specification  
 DUS 983: 2021  
ii © UNBS 2021 – 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 
responsible for its correct ap plication  
© UNBS 2021  
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 f rom UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 983:2021  
© UNBS 2021 – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Requirement s ................................ ................................ ................................ ................................ .........  2 
4.1 Raw material  ................................ ................................ ................................ ................................ ..........  2 
4.2 General requirements  ................................ ................................ ................................ ...........................  2 
4.3 Specific r equirements  ................................ ................................ ................................ ...........................  2 
4.3 Particle size  ................................ ................................ ................................ ................................ ............  3 
5 Food additives  ................................ ................................ ................................ ................................ ....... 3 
6 Hygiene  ................................ ................................ ................................ ................................ ...................  3 
7 Contaminants  ................................ ................................ ................................ ................................ .........  3 
7.1 Pesticide residues  ................................ ................................ ................................ ................................ . 3 
7.2 Other contaminant s ................................ ................................ ................................ ...............................  3 
7.3 Aflatoxins  ................................ ................................ ................................ ................................ ...............  3 
8 Packaging  ................................ ................................ ................................ ................................ ...............  4 
9 Labelling  ................................ ................................ ................................ ................................ .................  4 
9.1 General  ................................ ................................ ................................ ................................ ...................  4 
9.2 Nutritional labelling  ................................ ................................ ................................ ...............................  4 
9.3 Nutrition and health claims  ................................ ................................ ................................ ..................  4 
9 Sampling  ................................ ................................ ................................ ................................ ................  4 
Bibliography  ................................ ................................ ................................ ................................ ........................  5 
 
. DUS 983: 2021  
iv © UNBS 2021 – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point 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 key stakeholders 
including government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Tec hnical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The c ommittee responsible for this document is Technical Committee UNBS /TC 204, Fruits, Vegetables, 
tubers and processed products  
This second edition cancels and replaces the first edition ( US 983:2015), which has been technically revised.  
 DRAFT UGANDA STANDARD  DUS 983: 2021  
 
© UNBS 2021  – All rights reserved  1 
 Banana (matooke) f lour— Specif ication  
1 Scope   
This Uganda Standard specifies requirements, sampling and test methods for EAH banana ( matooke ) flour for 
human consumption.  
2 Normative references   
The following referenced documents referred to in the text in such a way that some or all of their content 
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.  
US EAS 38, Labelling of pre-packaged foods — General requirements   
US 45, General standard for food additives   
US 738, General standard for contaminants and toxins in food and feed   
US 997, Cooking banana (matooke) — Specification   
US EAS 803, Nutrition labelling ─ Requirements   
US EAS 804, Claims ─ General requirements  
US EAS 805, Use of nutrition and health claims ─ Requirements   
US ISO 2171, Cereals, pulses and by -products — Determination of ash yield by incineration  
US ISO 4833 -1, Microbiology of the food chain -- Horizontal  method for the enumeration of microorganisms -- 
Part 1: Colony count at 30°C by the pour plate technique   
US ISO 5498, Agricultural food products -- Determination of crude fibre content -- General method   
US ISO 5985, Animal feeding stuffs -- Determinatio n of ash insoluble in hydrochloric acid   
US ISO 6888 -3, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) -- Part 3: Detection and MPN 
techn ique for low numbers   
US ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
US 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  
US ISO 21527 -2, Microbiology of food and animal feedstuffs — Horizontal method for the enumeration of 
yeasts a nd moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.95   
2 © UNBS 2021 – All right s reserved  
 US ISO 21415 -1, Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten  by a manual 
method  
US ISO 24333, Cereals and cereal products -- Sampling   
US ISO 24557, Pulses ─ Determination of moisture content ─ Air oven method  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the following a ddresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
banana ( matooke ) flour  
fine gluten -free flour made from Musa acuminata  East African highland banana (AAA -EA) and is useful for its 
moisture absorbing and holding properties  
3.2  
food grade material  
packaging 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 Raw material  
The banana ( matooke ) from which the flour shall be made shall conform to US 997.  
4.2 General requirements  
Banana ( matooke ) flour shall be:  
a) safe and suitable for human consumption;  
b) free from abnormal flavours, odour, and livin g insects;  
c) free from filth; and ;  
d) shall have a colour characteristic of the variety from which it is produced.  
4.3 Specific requirements  
The product shall comply with the limits specified in Table 1 when tested in accordance with the methods 
specified t herein.  
Table 1 — Specific quality requirements for banana ( matooke ) flour  
S/N Characteristic  Limit  Test method  
i.  Moisture, %, max  11 US ISO 24557   
ii.  Total ash, %, max.  4 US ISO 2171  DUS 983: 2021  
© UNBS 2021 – All rights reserved  3 
 iii.  Acid insoluble ash, %, max  0.40 US ISO 5985  
iv.  Fibre, %, max  5.0 US IS O 5498  
 
v.  Gluten free content %,  [20ppm ], 
 [0] US ISO 21415 -1 
4.3 Particle size  
Not less than 90% shall pass through a 600 μm (0.60mm) sieve for fine flour and not less than 90% shall pass 
through a 1200 μm  (1.20mm)  sieve for coarse flour.  
5 Food additives  
Only the food additives specified in US 45 may be used.  
6 Hygiene  
6.1 Banana ( matooke ) flour shall be produced and handl ed in accordance with US 28  EAS 39 .  
6.2 Banana (matooke ) flour shall comply with the microbiological requirements given in Table 2 when 
tested in accordance with the methods specified therein.  
Table 2 — Microbiological requirements for banana (matooke) f lour  
S/N Characteristic  Requirement  Test method  
i.  Total plate count, cfu/g, max.  105 US ISO 4833 -1  
ii.  Staphylococcus , cfu/g, max  103 US ISO 6888 -1 
iii.  Escherichia coli*, MPN , max.  Absent  US ISO 7251  
iv.  Yeasts and moulds, cfu/g, max.  103 ISO 21527 -2 
 
7 Cont aminants  
7.1 Pesticide residues  
Banana ( matooke ) flour shall comply with those maximum pesticide residue limits established by Codex 
Alimentarius commission for similar commodities.  
7.2 Other contaminants  
Banana ( matooke ) flour shall conform to those ma ximum limits of contaminants stated specified in US 738.  
7.3 Aflatoxins  
The maximum aflatoxin  content of in banana ( matooke ) flour, when determined in accordance with the method 
described in US ISO 16050, shall not exceed 10 μg/kg for total aflatoxins and 5 μg/kg (ppb) for aflatoxin B 1.   
4 © UNBS 2021 – All right s reserved  
 8 Packaging  
Banana ( matooke ) flour shall be packaged in food grade materials that will sa feguard the hygienic, nutritional 
and organoleptic qualities of the product.  
9 Labelling  
9.1 General  
In addition to the requirements in US EAS 38, the following specific labelling requirements shall apply and 
shall be legibly and indelibly marked;  
a) name  of the product shall be “Banana ( matooke ) flour “;  
b) name and physical address of the manufacturer;  
c) batch or code number;  
d) net weight in metric units;  
e) list of any additives used;  
f) date of manufacture;  
g) “best before date”;  
h) country of origin;  
i) the statemen t “human food”;  
j) storage conditions; and  
k) indication whether flavoured or spiced.  
l) gluten free declaration (allergen information)  
9.2 Nutritional labelling  
The amount of micronutrients in the Banana ( matooke ) flour shall be declared on the label in accord ance with 
US EAS 803.  
9.3 Nutrition and health claims  
Banana ( matooke ) flour may have claims on the importance of the micronutrients in nutrition and health. Such 
claims when declared shall be consistent with US EAS 804 and US EAS 805 .  
9 Sampling  
Sampl ing of banana ( matooke ) flour shall be done in accordance with US ISO 24333.  DUS 983: 2021  
© UNBS 2021 – All rights reserved  5 
 Bibliography  
[1] US 983:2015, Banana (matooke) flour - Specification  
 DUS 983: 2021  
© UNBS 2021  – All rights reserved  7 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjun ction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with t he 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 983: 2021    
 
ICS 67.080.10  
Price based on nn pages  
© UNBS 2021 – All rights reserved   
  