Kbs Standards

8/3/2019 Kbs Standards

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2/17

KS 689: 2009TECHNICAL OlJ i f \ , ' ! ITTEEEPRESEi { IAT|ON'

Th e foilowing rgartizations er{, epresented n th e Technical ommittee:University f Nairobi t)eparlment f Food scicrlr;e,Nutri{ion nd TechnologyNational rrigation icardKenyaAgriculturalRcscarch nsii lute KARI-KIUUS)Xenya nitituteo{ FooclScienccan d I'echnologv r(IFST)NationalCerealsand ProduceFioard NCPB)Ministry f Trade and IndustryGoveinmentChemist'sDcPartmentMinistry 1Health Dgparlmeni i PublicHealltrOonsumer nformatrorl etwork ClN)Insti lute f Packaging 1Kenya(IOPK)l-akeBasinDevelopmenlAuthority LBDA)ExportTradingComPl: r tYldLouisDrelus ContParrYld.Kr is l rCommodi l ies tc.Capwell ndustries ld .Kenya Bureauof Standards - Secretariat

FIEVISION F KENYASTANDARDSIn ordcr o keep abrrer"qlf progrr:ssn induslry,KenyaStandarcls hallbe regulariv e'viewed. uggestionsfor irnprovemcntso puOlistreditandards,ddrcssed o th e ManagingDii 'ector, en5'aBureauof Standards'arewclcome.

KenYaBureau of Standards,2009Copyriqht. LJ:;er:;re : rtlri;rtt{:e6ltilt )) t' inl)c of Section 't () l tlta Co;tvrigltl Act' Czip' 1: (: i i::O}i o{ !|rc Laws of Kenyi' cop)/rtgntsuts/st: j inat l lKenyast;, i)o:rrds 'andexceptasprovidedlj i j iJ t . ' rSccl/on;uoftt isAct,nolQtitas:andardproducedbyKcnyi:f iurcauotstancards njayDe reptL)CLil)td,storcd i,, a ratrievel "yur":n','-i,,tiy to-, or transmitted bY t;;iy'nrcans without prior permissiott tn wrtuugfrom llta Managing D)(acli t


3/17

KHtdYA$Tl'f,tffip,ffin KS 689: 2009tes s7.060

[*urcvensr:'[],r"rEtled6cq*- specfifflcation

t i F N \ , / ri U R E A U , $ T A , N D A R D $t { E B S }Head office: P'o' Bo x 54974,Nairobi-00200, ct.: (+2sa 0zo)605490., 0it350,Fax. (+254020) 604031l- Mair: info@kebs. r.g, Veb:hltp://wlw/.(cbs.of

Coast liei; ion Lake Region Rii. l.reley RegionP.O.Box 99376,Mombasa_8o100 p.O. Box2949,Kisumu_40100 p.C. Box 2138,Nakuru-201001-el.: +254 041) 229563,230939/40 Tet.: (+254 As.) Z3s4g,22g96. Tel.: (+254051)210553,210555ax : (t2.54 041) 229448 Fax: (,254 OS7) _1814 )


4/17

K$ 689:z(lcEForev.uordThis Kenya Standard has l;een prepared t, v th e Cereals and Pulses Technical Committee under theguidance of the StandardsProject Conrnii itc,c nd it is in accordancewith the procedureso1 he KenyBureauof Slandards.Tlru nced to revisr: his starri jardhas ariscr, ;. lm tfic irrcreasedmarkciirrgmalpractices uch ar: mixingofinleriorquality ic e r,i ' i th ccrrainproportion 1highquality ic e an d sell inqof the same under he labelof th esuporiorQualit! ' icr'Foi' nstance,sticl..: incsss a cooking propeii/ can be used as a quali ly parameler or distinguishingice inth c context of bcing glutinousor non-glutincus This is in addition o t|rc facl that some rice varietiesarevalued or their aroma.l. l ic revisiono{ this standard s thereforegeaieC owards eliminating he associatedmalpractices o as tosalcguard he interests { thr. stakeholders i i i j guarantceenhanced alr. iyof the consumers.Duttnq he preparation f this standard, eference rasnrade1o he followino ocuments:

MS 225:1974 Spcc;licationor millcd ice.USA:19t1-: Standard or millec ricr: (f'ederal Grain lnspectron ervrcc USDA).University l ArkansasRice ProcessingProgram UARPP).Inlernational j icc nslitute 1Philippines,lFift l)Forum or Aqrictrlturai csea rch or Africa rt Accra,Ghana ([:AiiA).West AJricaRicc DevclopmentCentrc (WARDA).

Acfinowledgment:r herebymade for the ass;siance crived rom thesesources.

C)|(EBS2009 - Al i rights rese ved


5/17

KEf*YASTArutr/{RD f!$6es:200sPure varlety mil led rice -* $pecificatior:1 Scopel-hrs (cnyasiandard sgrecif iescquiremcnls, {zr i{ication,qradingan d prer,cribeshc test methods .r purearietir ri l led rice ntenrjed or hurtan consumptrorr.2 Definit ionsFo r lr c purposesof li is siandarc, he foilowing ciirrit ions tiailappry:2 . 1paddyriceor;' irr oryzasaiiva) :efor.e ii l i ing2. 2hul l ihuskoute ccri,e of pacidv/ , ,Jdehuslrirrgth e processof rcmovinghusk rornpaddy2. 4polisl-rir..crth e pro.i 'ss of inteniioniri lyemovingbran ro m dcr;ul;t lcd icc grain1 Ernil l inglrtc proccsso{ dehusking nd/orpolishing2 .6brown rice/cargo riceshallhr cwholeor lrroke i ricc grain hat ha s beendehusl


6/17

K$ 6E$:20Sg?'2 .13

clralky kernel:.;whole or brokcc , excepi 1o rglutinous ice, o{ vrhrchat least 75 % oi the surlace has an opaque or flouryappearance2 . 1 4immature grainshal lbc shrunkcrr ra ins t ia lare chalky, : ' i , ; 1 ; ;1, r j: r ic je idevei :1, " : i i2 .15red/red streaked kernelskernelswith a red or red slreakedpericarlr2 , .16bran streaked kernelkernelswith remirinso{ btan on the polishoc.itain? - . 17tread ricel. lenels he lcngttro{ rvhich s greater ha n tf reequerlersof the average englhof the wholekernel

2 . 1 8l:roken ricepieceso{ kernelswith 25 9L1075 % of the averagc engthof the whole kernel2. ' t9finely brol


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,_ KS 689: 2009c) insects, o'; jcnts nd ltrl irderiva'. ives.2.26objeciionable ricericc '.hich s n'ioulcly,,nL:sly r chcmically ontirnrir-iatednc lunfit or humanconsumpliort2.27other rice varietieswholll or broi


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KS 689: ?00$3..2.2 tn{ecJiumlvii l ied icc havinga kernel t:ngtlr f 2.1 1o?-..c)9itr:t ' : i: .breai' l lh'3.2.3 BoldMilled ice having r i. lernelr-tngthetween1. to 2. 0 tinres is breadtn3.2.4 RoundF,4il ledice havingkernel engthof less han1.1 imes ts breadth.3.3 t { i l led r icr- tl jhall be of th e {ollowingypc basedon the mass of th e kernel:3"3.1 Extra hea\ry1 000 vuholemitlct. j. lcrnclsr,, ith4 7omoistureconteniweighingover 25 g'3.3.2 Heavy1 000 whole millqrd ernelswith 14 7omoistureconterrlweighing20 g to 25 g'3.3.3 l" ght1 t)00wholemilled -. errelsn'ith14 7omoistureconlcrltweighingunde 20 g'4 Cornposit ionaland quality requireri lents4,'t Clcncrair(rqLIirc'!'nentsz;^1.1 [rurcvarrutynii l lcr. i. ice hallbe obtained ror;rpaddywfrosemaxirtum ntoisture ontent s 14 %'4,1 2 Purc vilricly millcC ic eshallbe of uniformcf:lour'1,.1.3 Purevariety iri l lcd ice shallbe c;fdcsitablc'1o)durend apfiea!-ailce/:.1 4 Purevarielr'nli l lerJice shallhave a typical lavour'4.1.5 Furc vai' iety ri l led ic eshallbe lree from rancid aste'4.1.6 pure varretymille


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KS 689: 2009Table1 - standardgraderequirernents/rimitsor purevarietymiiledrice

SL No . Grading factor irade requiremenVlimits TestmethodPrerniunrI o'?o" Grade2 GradeJi) Moisture ontent"t",mlmmax. 1 4 1 4 1 4 1 4 KS43"/

ii ) Head riceo/o,mlm min. q q 85 75 65 KS43 AnnexDi i i) Brokeno/o,mlm max. q t 5 25 35iv) | Cnatrylgreenmmaturei grainso/o,mlmmax.

z 1 A 20v) Red or red streaked"/", m/m max.

2 2.5 Q 6 4.0

vr) Othervarietieso/o,mlm max.1 2 4 4

vii) Foreignmatter ndextraneousa/o,m/m max.Ni l Ni l 0.5 0.75 KS 43AnnexC

viii) Paddy grains er1 000)by count or "/" mlm)max. n 3(0.03) 6(0.06)1 0

(0.1)KS43 AnnexB

ix) Damaged grains7" mlm max. 1 2 4 KS43 AnnexD

x) Mill ingdegree,min. Wellmilled WellMilled vvetlMilled Reasonably wellmilled')Methodsof test for cerealsand pulses.

4.3 Heavymetalcontaminants imitsHeavymetal contaminants f presentshall not exceed he limitsspecified n Table 2.

OKEBS2009 - Ai l righis reserved


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!{S 689: 2CISs a

Tabte 2 - Heavy metal contaminant limitsSL NO . Farameter Limit Test method

I t Arsenic As),ppm max. 0.1 KS 140"i i ) ffi 5.0i i i) Lead (Pb),pp m max. u . liv) Cadmium(Cd),PPm,max. 0.02v) Mercurytg), PPmmax. 0.01

") Method of test for fruit uices and vegetables

4.4 Microbiotogical l imitsPurevarietymilled iceshallcomplywith he microbiologicalimitsas stipulatedn Table3'

Table 3 - Microbiologrcal limits fo r pure variety milled rice

5 Hygiene5.1 pure variety milled rice shall be processed in accordance with KS 1500, Code o{ practice for foodand drink manufacturing industry; the 'Puolic Health Act, cap' 242; the Food, Drugs and chemicalsubstances Act, cap. 254 andthe Factoriesand other Placesof wolk Act' Cap' 514 of the Laws of Kenya'

5.2 Total aflatoxin levels in milled rice for human consumption shall not exceed 10 ppb with B, notexceeding5 ppb when tested according o KS 63: Part2, Methods of test for aflatoxindetermination'5.3 Pure variety milled rice shall be wholesome and fi t for human consumption n all aspects'5.4 All the manufacturing activities shall be done with due diligence to the principles of GoodManufacturingPractices(GMP).6 Environrnent6. 1 pure varietymilledrice shall be produced,processedan d handledunderconditions omplyingwiththe stipulationsof t1e EnvironmentalManagemeni and Co-ordinationAc l (EMCA) No 8 of 1999 of the LawsofKenyaandinaddi t iorrconformingtocleanerproduct iontechno|ogicalpract ices.g.2 Th e disposaj cf used package and an y condemneclpure variety milled rice shall be done incornpliancewith rhe EnvironmentalManagemer,ianclcoordination (EMCA)Acl, IJo.Bo{ 2006 of the L-arrysfKenyaon disposalof solidan d liquidwastes6

Yeastsand moulds max. PergS.aureus,Per25 gE. Colimax. Per25 gSalmonella max. Per 25 g

") Microbiological xaminationof foods.

Ol{EtsS 2009 - A,ll ighis reserved


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., KS 6E9:20Os7 FackaginEi.1 Pure variety milled rice shall be packed in lood grade materiai that ensures product safely andintegrity.7.2 The fill of the packageshail conform to the Weights and Measures Act, Cap. 513 of the Laws ofKenya.B Lebel l ing8'1 In addition o the requiremenls n KS 40, Labellingof pre-packaged oods, each packageof the purevarietymilledrice shall be legiblyand indeliblymarkedwith the following:i) productname as "purevariety nilled ice";i ') grain yp e (long,mediumor bold);iii) variety;iv) grade;v) name, addressand physicar ocationof the miiler/packer/importer;vi ) loVbatch/code umber;vli) net weight, n kg;viii) the declaration,Tood or human consumption':ix) storage nstructionas "store in a cold dry place, away from any contaminants',;x) productiondate;xi ) expiryCate;xii) instructionson disposalof used package;xiii) countryof origin;xiv) a declarationon whether he paddy was geneticallymodifiedor not.8'2 A declarationof non-aromatic ice as being aromatic rice shall constitutean offence punishablebylaw under he StandardsAct, Cap. 496 of the Laws of Kenya.8'3 lt shall be an offence o introduceany artiflcialaroma to the pure varietymilled rice.

OKEBS2009 - Al l rights reservec1


12/17

KS 689:zGCgAnnex A(normative)

Determination of amylase4.1 Method of test fo r amyloseReaction of iodine with the amylose fraction of starch gives a blue-coloured nclusion type product. Theformation of this complex is employed n the determinationo{ the amylose content of variousfood materials.Blue values of food samples are compared with those o{ pure amylosestandardson a calibrationcurve.4.2 Standard curveA standardcurve will be prepared by making standard amylose solutions o cover O-i0.0 ppm m/v.4.2.1 Stock solutionAccurately weigh 1 g of amylase and dissolve it in 1 L of distilled water. This soluiion contains I00 ppm ofamylose.Take 10 mL of the stocksolution nto 100-mLvolumetric lask and make to the mark with disti l ledwater. This solution contains 100 ppm amylose-Prepare tandardsolutionsof 2, 4,6, 8 and 10 pp m fo r determination y pipetting , 4,6, B and i 0 m/ s fiomthe solutionpreparedabove. Make to the mark with water in a 100-mL volumetriCflask.Read absorbance at 610 nm on a utra-violet visible spectrophotometer. Prepare a calibration curve ofabsorbanceagainstconcentration.A.3 Method0-5 g of finely ground material s weighed accurately in a small beaker.The powder is dampened with 2 mL .ethyl alcohol and 2O mL water added. Four mL oI 10 % NaOH solution is added and the mixture s filteredthrough No.1 Whatman filter paperand the filtratemade to 100 mL with distilledwater.5 mL of the solution is pipetted in a 250-mL volumetric flask, 100 mL water added and 5 drops of 6N HCIadded o make th e solutionacidic.Th e solution s mixed thoroughlywith 15 mL o{the iodinesolution seepreparationof this soh-rtion elow)and made to 250 mL with distilledwater.Read absorbance cf the blue colour devejoped on a ultra-violetvisible spectrophotometerat 610 nm anddetermineconcentration rom the prepared calibrationcurve.Calculateand repoft the amylose content in the originalsample taking nto consideration he dilutionsmade.4.4 Preparatlonof iodine solution10 mg of iodineand 1 g Kl are dissolved n a little water and made to 50 mL with distilledwater.

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13/17

KS Sis$: CIugF.nf'tn:::(norrnative)

Deterrninatloriof paddyTake 1 kg of the originalsample. Weigir o the nearestgram (beforeremoving oreign matter)and hand pickand count he paddygrains.

OKEBS2009 - All rightsreserved


14/17

l {$ bUS: Z$09

Annex *(normative)Determination of Joreign rnatter

H::tJ,t?- 100gof he epresentativeample.Removel the oreign atter.weighandcarcuiateheWeight f '100g. . . . . . . . . . . .MWeightof foreignmatter...... .. ..mo/oforeign mafier = ,/ , X IOO

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l($ 689: 2009Anncr: i)(t iornrauve)

L'!*terrninaticlr { -hcactrice, trrol,rcfi, haili!' end imrnature gra!rrs,coloursd enddamaged and other variet iesD.1 ApparaturrD.1.' l Balance, o1sensitivity mg .0.1.1, Magnifying glr.ss,wii lr a handlcof abr..rr,r' i5 mn, in lcngthand tlarring magnification { 1 .D.1. : i Forceps,100nrm n ength.D.7 ProcedurpD.2.i Take tlre santplc rornv,ihichoreignn'lailer as trt.:e;n"nl


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KS 6Bg:2009Annex I(normative)

Determination of cfass of rice (grain type) and shapewith a nricromelcr,measure25 whorekernerisndividuaily,or lengthX an d breadthWith the average length and breadthcalcL.rlateength/breacjthatioas.Grain yp c = X:y

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Standardsre ocumentshat rcvidecommoneferenceointor he ssess-nrerii f he ualityfgoods nd ervices.tandardsacilitateranparcncyn heeilclrangefproductsnd nhancearketccessfKenyanrodtrctsrnloocal,rcr;;cnalndnternationaltarkels.Iniormationnstendardsnd elatedocumentssavailablet he FBSstan-darisn{ormationentre.l(LtlS ousesheWTO-TBNationalnquiryointNEP) hich isseminatesnolr;icationikelyoaf{eclnternationalradeo he ndustryKIBSalso rovidesechnicaldvicen nstallationnd mprovement,f ualitygoods nd erviceso he nduslryoas o acilitatefficientmplementatronft:iandards.ome f he dvantaoesfslandardsnclude:nhancementfqualrty;.r:;lurance,afetynd nvironmentalrotectioneasures,inimizairrnfwasfarte.eductionfcosts nd neccljsaryarietiesndpromotionl nlerchange-abititvndncreasedroductivityn ndustry

Tel.: 254 0)20694800{.rFax:+'2540)20 604031F--ldlal [email protected]:rg[-Ma l:custonercare0iiclr::.org

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