DEAS 51:2016
ICS 67.060
DRAFT EAST AFRICAN STANDARD
Wheat grains — Specification
EAST AFRICAN COMMUNITY
© EAS 2015
Third Edition 2015
DEAS 51:2016
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DEAS 51:2016
Foreword
Development of the East African Standards 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 services 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 Standards are therefore expected to ensure that they always have the latest versions of the standards
they are implementing.
EAS 51:2015 was prepared by Technical Committee EAS/TC 014, Cereals, Pulses and related products
This third edition cancels and replaces the second edition (EAS 51:2013) which has been technically revised.
© EAC 2015 – All rights reserved
iii
DRAFT EAST AFRICAN STANDARD
DEAS 51:2016
Wheat grains — Specification
1
Scope
This Draft East African Standard specifies the requirements and methods of sampling and test for wheat
grains of varieties (cultivars) grown from common wheat (Triticum aestivum L.) 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.
EAS 38, Labelling of pre-packaged foods — Requirements
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice
ISO 605, Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test
methods
ISO 711, Cereals and cereal products — Determination of moisture content (Basic reference method)
ISO 712, Cereals and cereal products — Determination of moisture content — Routine reference method
ISO 3093, Wheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling
number according to Hagberg-Perten
ISO 5223, Test sieves for cereals
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 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and
enumeration of presumptive Escherichia coli — Most probable number technique
ISO 7970, Wheat (Triticum aestivum L.) — Specification
ISO 7971-1, Cereals — Determination of bulk density, called "mass per hectolitre" — Part 1: Reference
method
ISO 7971-3, Cereals — Determination of bulk density, called "mass per hectolitre" — Part 2: Routine method
ISO 11050, Wheat flour and durum wheat semolina — Determination of impurities of animal origin
ISO 15141-1, Foodstuffs -- Determination of ochratoxin A in cereals and cereal products -- Part 1: High
performance liquid chromatographic method with silica gel clean up
ISO 15141-2, Foodstuffs -- Determination of ochratoxin A in cereals and cereal products -- Part 2: High
performance liquid chromatographic method with bicarbonate clean up
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1
ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxin B1, B2, G1 and G2 in
cereals, nuts and derived products — High performance liquid chromatographic method
ISO 20483, Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein
content — Kjeldahl method
ISO 21527, 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
3
Terms and definitions
For the purpose of this standard, the following terms and definitions shall apply.
3.1
wheat grain
grain that consists of 95 % or more common wheat (Triticum aestivum L.),
3.2.other edible grain
grains belonging to cereals species other than the main cereal in the sample or batch under consideration
such as barley, oats, triticale ,maize, rye and sorghum
3.3
broken
grains and pieces of grains of wheat passing through a sieve perforated with slots measuring 1.6mm wide and
9.5mm long
3.4
foreign matter borrow from the definitions in maize
fraction consisting of inorganic extraneous matter and organic extraneous matter
3.4.1
inorganic extraneous matter
stones, glass, pieces of soil and other mineral matter
3.4.2
organic extraneous matter
any animal or plant matter other than grains of wheat, damaged wheat grains, other grains, contrasting
varieties (classes), inorganic extraneous matter and harmful and/or toxic matter
3.5
filth
Impurities of animal origin, (including dead insects)
3.6
class
wheat varieties having similar milling and baking characteristics based on softness and hardness
3.7
other classes
wheat varieties having milling and baking characteristics, which differ from those of the dominant class
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3.8
defective grain includes grains which are:
3.8.1
discoloured
wheat grain discoloured by heat, fermentation, moulds, weather damage or disease but does not include black
point which is brown, dark brown or almost black discoloration at the embryo end of the grain
3.8.2
germinated
grains in which the radicle or plumule is clearly visible to the naked eye.
3.8.3
pest-damaged
grains which show damage or owing attack by rodents, insects, mites or other pests
3.8.4
infested
wheat grain containing in or amongst the grain any form of living and/ or other organism known to be capable
of causing damage or spoilage to the grain
3.8.5
immature
wheat grains which are distinctly green in colour
3.8.6
heat damaged
wheat damaged by heat or as a result of heating caused by fermentation
3.8.7
diseased grain
wheat, which has about one third or more of its surface, discoloured physically damaged or mouldy due to
weather conditions
3.8.8 shrivelled
grains which are poorly filled,light and thin whose buildup of reserves has been halted due to
physiological or pathological factors
3.9
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
3.10
wholesome/sound,grain
free from disease, serious deterioration (such as but not limited to decay, breakdown) or
adulteration/contamination, that appreciably affects their appearance, the keeping quality of the produce or
market value
3.11
harmful matter/toxic matter
any substances in wheat bulk that can have a damaging or dangerous effect on health
3.12
Harmful/noxious seeds
seeds which, if present in quantities above a certain limit, can have a damaging or dangerous effect on health,
sensory properties or technological performance
3.13
bulk density/mass per hectoliter
ratio of the mass of a cereal to the volume it occupies after being poured into a container under well defined
conditions, expressed in kilograms per hectoliter of grain as received
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4
Quality requirements
4.1
General requirements
Wheat grains shall be:
a)
the dried mature grains of Triticum aestivum (bread wheat),
b)
clean, wholesome, uniform in size and shape;
c)
safe and suitable for human consumption;
d)
free from abnormal flavours, musty, sour or other undesirable odour, obnoxious smell and
discolouration;
e)
practically free from micro-organisms and substances originating from micro-organisms, fungi or other
poisonous or deleterious substances in amounts that may constitute a hazard to human health.
f) free from noxious/harmful seeds in amount which may be harmful to human being
note ;an indicative list of these seeds is given in annex A
4.2
Specific requirements
Wheat grains shall be categorised into four grades on the basis of the tolerable limits established in Table 1.
Table 1 — Specific requirements
S/N
Characteristic
Grade
1
i)
Moisture, (%) m/m, max
ii)
Bulk density/mass per
hectolitre
Minimum test
weight kg/hl
(g/0.5 L)
Protein, (%) m/m, min.
Hard/strong
wheat
iii)
N × 5.7 at 11 % Moisture
basis
iv)
Foreign matter % m/m,
max.
2
3
4
14
Soft wheat
Total
Method of
test
ISO 711/
ISO 712
79(395)
75(375)
70(350)
65(325)
79
76
72
70
ISO 7971-1
/ ISO 79713
13.0
12.0
11.5(11)
10.0
ISO 20483
0.40
0.70
1.30
2.40
ISO 605
1.5
1.5
1.5
1.5
8
v)
ISO 5223
vi)
Shrunken and broken kernels, % m/m, max.
5.0
5.0
5.0
5.0
vii)
Falling number, s, min.
300
250
230
230
ISO 3093
viii)
Edible grains other than wheat (whole or
identifiably broken), %, m/m, max.
0.50
1.50
2.0
3.0
ISO 7970
ix)
ISO 605
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x)
xi)
Germinated grains,m/m, maximum
2.0
2.5
3.0
4
Pest damaged, m/m, maximum
1.0
1.5
2.0
3
xii)
Diseased and weather damaged,m/m,
maximum
1.0
2.0
3.0
4
xiii)
Heat damaged, m/m, maximum
1.0
2.0
3.0
4
NOTE 2
The parameter, Total defective grains is not the sum total of the individual defects. It is limited to 70 % of
the sum total of individual defects.
5
Contaminants
5.1
Pesticide residues
Wheat grains shall comply with those maximum pesticide residue limits established by the Codex Alimentarius
Commission for this commodity.
NOTE
Where the use of certain pesticides is prohibited by some Partner States, it should be notified to all Partner
States accordingly.
5.2
Other contaminants
5.2.1Wheat grains shall comply with those maximum limits for heavy metals mycotoxins established by the
codex alimentarius commission for this commodity
5.2.2. Mycotoxins
Wheat grains shall comply with the maximum limits for mycotoxins provided in table 2 below
Table 3 Mycotoxin limits for wheat grain
S/N
6
Mycotoxin
Limit
Methods of test
ISO16050
i)
Total Aflatoxin (AFB1+AFB2+AFG1 +AFG2)), µg/kg, max.
10
ii)
Aflatoxin B1, µg/kg, max.
5
iii)
Fumonisin mg/kg, max.
2
AOAC 2001.04
iv)
Ochratoxin A, µg/kg, max
5
ISO 15141-1/2
Hygiene
6.1 Wheat grains shall be produced, prepared and handled in accordance with the provisions of appropriate
sections of EAS 39.
6.2 When tested by appropriate standards of sampling and examination listed in Clause 2, the products
shall:
a) be free from microorganisms in amounts which may represent a hazard to health.
b) be free from parasites which may represent a hazard to health; and
c) not contain any substance originating from microorganisms including fungi, in amounts which may
represent a hazard to health.
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7
Packaging
7.1 Wheat grains shall be packed in food grade containers which will safeguard the hygienic, nutritional,
and organoleptic qualities of the products.
7.2
8
Each package shall be securely closed and sealed.
Weights and measures
Maize grain shall be package in accordance with the weights and measures regulations in the destination
country.
NOTE EAC Partner States are signatory to the International Labour Organizations (ILO) for maximum
package weight of 50 kg where human loading and offloading is involved.
9
Labelling
In addition to the requirements in EAS 38, each package shall be legibly and indelibly labelled with the
following:
a)
product name as “Wheat grains”;
b)
variety;
c)
grade;
d)
name, address and physical location of the producer/ packer/importer;
e)
lot/batch/code number;
f)
net weight, in kilograms;
g)
the declaration “Food for Human Consumption’’;
h)
storage instruction as “Store in a cool dry place away from any contaminants’’;
i)
crop year;
j)
packing date;
k)
instructions on disposal of used package;
l)
country of origin; and
m) declaration on whether the wheat grain was genetically modified or not.
10 Sampling
Sampling shall be done in accordance with the ISO 24333.
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Annex A
Informative
List of harmful and toxic seeds
NOTE — This is a non-exhaustive list which can be augmented as necessary.
A.1 Toxic seeds
Botanical name
Acroptilon repens (L.)DC.
Agrostemma githago L.
Coronilla varia L.
Crotalaria spp.
Datura fastuosa L.
Datura stramonium L.
Heliotropium lasiocarpum Fisher et C.A.
Lolium temulentum L.
Ricinus communis L.
Sophora alopecuroides L.
Sophora pachycarpa Schrank ex C.A. Meyer
Thermopsis montana
Thermopsis lanceolata R. Br. In Aiton
Trichoderma incanum
Common name
Corn-cockle
Coronilla, Crown vetch
Crotalaria
Stramony, thorn apple
Meyer Heliotrope
Darnel
Castor-oil plant
Stagger bush, Russian centaury
Buffalo pen
A.2 Harmful seeds
Botanical name
Allium sativum L.
Cephalaria syriaca (L.) Roemer et Shultes
Melampyrum arvense L.
Melilotus spp.
Sorghum halepense (L.) Pers.
Trogonella foenum-graecum L.
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Common name
Garlic
Teasel
Cow-cockle
Melilot
Johnson grass
Fenugreek
7
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