REGIONAL

STANDARD 1: 2017

Latest edition
October 1, 2017

DRAFT CASSAVA FLOUR - Specifications

Reference number
CARSPS 1: 2017

© CAHFSA 2017
 CARSPS 1: 2017

Contents
Section Page

0.0 Foreword 3

1.0 Scope 3

2.0 Normative References 3

3.0 Description and Definitions 4

4.0 Quality Factors/Requirements and Essential Composition 5

5.0 Contaminants 6

6.0 Hygiene 7

7.0 Packaging 8

8.0 Labelling 8

9.0 Methods of Sampling 8

10.0 Criteria for Conformity 9

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1.1 FOREWARD

This Regional Standard was developed in an effort to:

a. Specify requirements for cassava flour;
b. Ensure hygienic production;
c. Ensure acceptable product quality and safety for human consumption
d. Gain and improve market access to cassava flour; and
e. Increase production and trade of cassava flour, meeting international
standards.

In the development of this standard, assistance was derived from the

following:
a. CODEX Alimentarius Commission, C odex STAN 176-1989 Rev.
1:1995, Standard for Edible Cassava Flour;
b. East African Community, DEAS 779:2012, Draft East African
Standard High-Quality Cassava Flour – Specification;
c. African Organization for Standardization, CD-ARS 838:2012, Cassava
Flour Specification; and
d. African Organization for Standardization, CD-ARS 840:2012, High
Quality Cassava Flour.

1.0 SCOPE

This standard specifies requirements for cassava flour intended for direct
human consumption which is obtained from the processing of edible
cassava (Manihot esculenta).

2.1 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.

a. CAC/MRL, Maximum residue limits (MRLs) for pesticides

b. CAC/RCP 1-1969, General principles of food hygiene
c. CODEX STAN 193, Codex general standard for contaminants and
toxins in food and feed
d. CODEX STAN 1-1985, General standard for the labelling of
prepackaged foods
e. FAO/WHO 1991, Joint FAO/WHO Food Standards Programme,
CODEX Alimentarius Commission XII, Supplement 4
f. FDA Bacteriological Analytical Manual, Association of Analytical
Chemists

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g. ISO 5498:2000, Agricultural food products – Determination of crude

fibre content – General Method
h. ISO 6579, Microbiology of food and animal feeding stuffs – Horizontal
method for the detection of Salmonella spp.
i. 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
j. ISO 6888-2, Microbiology of food and animal feeding stuffs —
Horizontal method for the enumeration of coagulase-positive
staphylococci (Staphylococcus aureus and other species) — Part 2:
Technique using rabbit plasma fibrinogen agar medium
k. 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 technique for low numbers
l. ISO 10520:1997, Native starch – Determination of starch content –
Ewers polarimetirc method
m. ISO 24333:2009, Cereals and cereal products – Sampling
n. Official Methods of Analysis of AOAC International: Food
Composition; Additives: Natural Contaminants

3.1 DESCRIPTION AND DEFINITION

3.2 Production Description

Edible cassava (Manihot esculenta) flour for human consumption is the

product prepared from fresh cassava roots through a combination of the
following main processing units: peeling, grinding, drying, milling and
sieving, and meets the requirements as outlined in sections 4.3, 5.1, 5.2
and 6.3.

3.3 Terms and Definitions

For the purpose of this standard, the following terms and definitions shall
apply.

3.3.1 Extraneous matter

Organic matter of cassava origin other than edible cassava flour

3.3.2 Filth

Impurities of animal origin (including dead insects)

3.3.3 Food grade material

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Material that is free from transferable substances (non-food chemicals)

that are hazardous to human health.

3.3.4 Foreign matter

All organic or inorganic materials (such as sand, soil, glass) other

than extraneous matter in the flour

3.3.5 Specks

Tiny marks, spots or piece of any other object present in the flour

4.1 QUALITY FACTORS/REQUIREMENTS AND ESSENTIAL

COMPOSITION

4.2 General Quality Factors/Requirements

Edible cassava flour shall be:

4.2.1 safe and suitable for human consumption.
4.2.2 free from off flavours and odours
4.2.3 free from any living insects and foreign matter
4.2.4 free from filth in amounts which may represent a hazard to human health.
4.2.5 free from extraneous matter

4.3 Physical Requirements

Cassava flour shall have the following physical properties:

a. fine flour MIN: 90% shall pass through a 0.60mm/600µm sieve.
b. course flour MIN: 90% shall pass through a 1.20mm/1200µm sieve.
c. extraneous matter shall not be more than 10 specks/250g

4.4 Compositional Requirements

The cassava flour covered under this standard shall conform to the
compositional requirements shown in Table 1

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Table 1 Compositional Requirements

Parameter Requirement Method of Testing

Total acidity (lactic acid), 1.0 AOAC - Titrimetry
%, by mass, max.
pH 5.5-7.0 AOAC – Direct Reading
Acid insoluble ash, % m/m 0.35 AOAC 942.05
on dry matter basis, max
Cyanide content, mg/kg, 10.0 Supplement 4,
max. FAO/WHO 1991
Starch content by mass, %, 60.0 Modified Glucoamylase
by mass, min. Method for Determining
the Degree of
Gelatinization or
ISO 10520
Moisture content, %, by 12.0 AOAC
mass, max.
Crude fiber, %, by mass on 3 ISO 5498 and AOAC
dry weight basis, max. 962.09

5.1 CONTAMINANTS

5.2 Pesticide Residues

The product covered by the provision of this standard shall conform to the
maximum residual limits for pesticides established by Codex Alimentarius
Commission and specified in Table 2.

Table 2 Maximum Residual Pesticide Limits

Pesticide Maximum Residual Limit (mg/kg)

Lambda-Cyhalothrin 0.01
Profenofos 0.05
Abamectin 0.01

5.3 Heavy Metals

The product covered by the provision of this standard shall comply with
the maximum levels for heavy metal contaminants established by Codex
Alimentarius Commission and specified in Table 3.

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Table 3 Maximum Heavy Metal Limits

Heavy Metal Maximum Limit mg/kg

Cadmium 0.1
Lead 0.1
Arsenic 0.1

Other Contaminants

5.3.1 The product covered by the provision of this standard shall comply with
maximum levels of the Codex General Standard for Contaminants and
Toxins in Food and Feed (CODEX STAN 193-1995).
5.3.2 The product shall be free from objectionable extraneous matter. Extraneous
matter should not be more than 10 specks/250g

6.0 HYGIENE

6.1 The product covered by the provisions of this standard shall be prepared
and handled in accordance with Recommended International Code of
Practice – General Principles of Food Hygiene (CAC/RCP 1-1969) and
other Codes of Practice recommended by the Codex Alimentarius
Commission which are relevant to this product.

6.2 The product covered by the provision of this standard shall be cultivated,
reaped, prepared and handled in accordance with Good Agricultural and
Manufacturing Practices.

6.3 When tested by appropriate methods of sampling and examination, the

product:
- Shall be free from micro-organisms in amounts which may represent a
hazard to health;
- Shall not contain any substance originating from micro-organisms in
amounts which may represent a hazard to health.
- Shall conform to the microbiological limits specified in Table 4

Table 4 Microbial Limits and Method of Testing

Microorganism Requirement Method of Test

Total Plate Count, cfu/g, max 105 BAM 3.0
Escherichia coli, MPN/g absent BAM 4.0
Salmonella, 25g absent Operations
Manual/LS-M 5.17
or ISO 6579
Yeasts and moulds, cfu/g, max 103 BAM 18.0
Staphylococcus aureus cfu/g max 102 Operations
7 Manual/LS-M 5.16
or ISO 6888
Coliforms, MPN/g absent BAM 4.0
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During handling, storage and transportation, effective measures must be

taken to prevent cross contamination with any chemical, microbial or
physical hazard.

7.0 PACKAGING

7.1 Cassava flour shall be packaged in food grade material which will
safeguard the hygienic, physical, nutritional, technological and
organoleptic qualities of the product.

7.2 The containers including packaging material shall be made of substances

which are safe and suitable for their intended use. They should not impart
any toxic substance or undesirable odour or flavour to the product.

7.3 When the product is packaged in sacks, they must be clean, sturdy and
strongly sewn or sealed.

8.1 LABELLING

All containers shall be labelled in accordance with the latest edition of the
Codex General Standard for Labelling of Pre-packaged Foods (CODEX-
STAN 1-1985) or the CARICOM Regional Standard for Labelling of Pre-
packaged Foods.

In addition to the requirements of the Codex General Standard for

Labelling of Pre-packaged Foods (CODEX-STAN 1-1985) or the
CARICOM Regional Standard for Labelling of Pre-packaged Foods the
following specific provisions apply.

8.2 Name of the product

The name of the product to be shown on the label shall be “edible cassava
flour”.

8.3 Labelling of non-retail containers

Information for non-retail containers shall either be given on the container

or in the 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 container.

NOTE: Lot identification and the name and address of the manufacturer or
packer may be replaced by an identification mark, provided that such a
mark is clearly identifiable with the accompanying documents.

9.0 METHODS OF SAMPLING

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Sampling shall be done in accordance with ISO24333. Testing shall be
done in accordance with the methods indicated against each requirement
or other equivalents methods.

10.0 CRITERIA FOR CONFORMITY

A lot shall be declared as conforming to this standard if samples inspected

or analysed for quality requirements conform to provisions of this
standard.