DRAFT TANZANIA STANDARD Dried banana Specification · affect the general appearance of the product, the keeping quality or presentation of the package: a) Slight defect in shape b)

AFDC 12(6582) P3/TZS 1082: 2015

© TBS 2019 Second Edition 2019

DRAFT TANZANIA STANDARD

Dried banana — Specification

TANZANIA BUREAU OF STANDARDS

AFDC 12(6582) P3 /TZS 1082: 2015

ii ©TBS 2019 – All rights reserved

DRAFT TANZANIA STANDARD AFDC 12(6582) P3/TZS 1082: 2015

©TBS 2019 – All rights reserved 1

Dried banana — Specification 0 Foreword Banana (Musa spp.) is one of the important crops in Tanzania. Bananas grown in Tanzania fall in three categories; namely sweet banana, plantain and East African highland banana. The former is normally consumed as dessert (sweet banana), while the plantain and East African highland banana are primarily consumed after cooking. Sweet banana in addition can be used for preparation of desserts, purees and puddings; they can also be dried and eaten as snack. Plantains can be dried and ground into flour. This Tanzania standard was developed in order to provide guidance to processors and traders of dried banana in ensuring its safety and quality to consumers. This Tanzania Standard is a revision of the second version published in 2015. This third edition cancels and replaces the second edition TZS 1082:2015 which has been technically revised.

In the preparation of this Tanzania Standard assistance was derived from local processors of dried banana.

In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the final value observed or calculated is to be rounded off, it shall be done in accordance with TZS 4 (see clause 2).

1 Scope This Tanzania Standard prescribes requirements and methods of sampling and test for dried banana from Musa spp. of the family Musaceae intended for direct human consumption or for other use in the food industry.

2 Normative Reference 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.

AFDC 12(6582) P3/TZS 1082: 2015

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Codex Stan 192 General Standard for Food Additives TZS 109, Code of hygiene for food processing units — General TZS 113, Code of hygienic practices for processed fruits and vegetables TZS 118, Foodstuffs — General guidance for the Enumeration of microorganisms — Colony count technique at 30 °C TZS 122 TZS 125, Microbiology of food and animal feeding stuffs — Horizontal method for enumeration of coagulase positive staphylococcus and other species TZS 131, Microbiology — General guidance for enumeration of yeast and mould — Colony count technique at 25 °C TZS 1495, Fruits and vegetables — Determination of copper content TZS 1502, Fruits and vegetables — Determination of arsenic content TZS 1527, Fruits and vegetables — Determination of specific gravity TZS 163, Fruits and vegetables — Sampling TZS 268, General atomic absorption spectrophotometric method for determination of lead in food stuffs TZS 4, Rounding off numerical values TZS 538, Packaging and labeling of goods TZS 729, Microbiology — General guidance for the enumeration of coliforms — Colony count technique 187. TZS 963 (Part 2):2007 (1st Ed), Starch and derived products – Heavy metals content – Part 2 – Determination of mercury content by atomic absorption spectrometry 189. TZS 963 (Part 4):2007 (1st Ed), Starch and derived products – Heavy metals content – Part 4 – Determination of cadmium content by atomic absorption spectrometry with electro\-thermal atomization

3 Terms and definitions For the purpose of this Tanzania Standard, the following definitions shall apply: 3.1 dried banana Dried banana are the sun/solar dried or artificially dried mature, sound, clean firm fruits of Musa spp. of the family Musaceae; prepared from ripe or unripe fruits that have been peeled and cut into segments, slices or rings. 3.2 immature dried banana Dried banana obtained from an immature green banana, having poor flavour, hard tissue and undesirable appearance. 3.3 overripe dried banana Dried banana obtained from a banana at a stage of ripeness where the fruit is extensively soft or discoloured and passed its commercial utility because of poor flavour and undesirable appearance. 3.4 broken dried banana A piece of dried banana smaller than a normal slice or ring. 3.5 spoiled dried banana


Dried banana that is darkened in colour or showing the presence of mushy tissue visible decomposition caused by bacteria, fungi, visible mould hyphae or any other indication of spoilage or diseased.

AFDC 12(6582) P3/TZS 1082: 2015


3.6 pest infested dried banana Dried banana damaged by insect or mite infestation.

3.7 extraneous matter Dirt, pieces of skin, bits of wood, soil or any other foreign matter among or on the dried banana. 3.8 fermented dried banana A dried banana damaged by fermentation to the extent that the characteristic appearance and/or flavour is substantially affected. 3.9 mineral impurities

The acid insoluble ash content (elaborate more/put the clear definition).

4 Requirements 4.1 General requirement 4.1.2 Odour and taste Dried banana shall have an odour and taste characteristic of the variety. They shall be free from foreign odour and traces of odour coming from abnormal or fermented banana. 4.1.3 Freedom from insects, mould, mites and other parasites Dried banana shall be free from living insects, mites or other parasites and moulds; and shall be practically free from live insects, dead insects, insect fragments and rodent contamination visible to the naked eye or upon magnification. If the magnification exceeds x 10, this fact shall be stated in the test report. 4.1.4 Colour The colour of dried banana shall be characteristic of the variety; and shall range from cream white to light yellow, devoid of excessive browning discolouration. . 4.1.6 Food additives The following additives may be used as preservatives of dried banana at levels specified in Codex stan …. 4.2 Sizing Sizing of dried banana is determined by the minimum diameter of each class as given in table 1

Table 1 – Minimum diameter of dried banana

AFDC 12(6582) P3/TZS 1082: 2015

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Class

Minimum diameter (mm) Thickness for all

shapes (mm)

Slices/Rings

Extra Class I Class II

30 22 15

3 – 5 3 – 5 3 – 5

Classification Dried banana shall fall into three classes as follows: 5.1 Extra class

Dried banana in this class shall have uniform colour, shape and surface. They shall not exceed the allowed percentage for the various defects given in table 2. 5.2 Class I Dried banana in this class shall satisfy the requirements given in Table 2. They shall possess the characteristic of the variety. The following slight defects are allowed, provided that these do not affect the general appearance of the product, the keeping quality or presentation of the package:

a) Slight defect in shape b) Slight defect in colour c) Slight defect on the surface

5.3 Class II Dried banana in this class shall satisfy the requirements specified in table 2. The following defects specified in table 2 are allowed, provided that the dried banana retain the essential characteristics as regards to general appearance and presentation.

AFDC 12(6582) P3TZS 1082: 2015


Table 2 – Requirements of dried banana by class

Class

Pest infested

dried banana, % (m/m), max

Spoiled dried

banana, % (m/m), max

Broken dried

banana, % (m/m), max

Immature dried

banana % (m/m), max

Extraneous matter %

(m/m), max

Method of test

Extra 1 2 5 1 0.1 Annex A Class I 2 3 10 2 1.0

Class II 3 4 15 4 1.5

4,2 Specific Requirements

4.1 Physical requirements

Dried banana shall comply with requirements given in table 2 according to class

4.2.1 Moisture content The moisture content of non-chemically preserved dried banana shall not exceed 15% (m/m) and for chemically preserved dried banana shall not exceed 25% (m/m) when tested in accordance with annex B.

4.2.2 Mineral impurities

The acid insoluble ash content of dried banana shall not exceed 0.1% (m/m)

5. Hygiene 5.1 Dried banana shall be processed under good hygienic conditions; premises built and maintained under sanitary conditions. The handling equipment such as knives, cutting surfaces and packing equipment shall be clean. In all cases TZS 109 and TZS 113 (see clause 2) shall apply. 5.2 The product shall conform to the microbiological limits stated in table 3. Table 3 – Microbiological limits for dried banana

S/N

Microorganism

Max. Limit

Method of Test (see clause 2)


1

2

3

4

Total plate count, cfu/ g

Faecal coliform, cfu/ g

Staphylococcus aureus cfu/ g

Yeast and mould, cfu/ g

Salmonella spp per 25g

105

absent

absent

103

Not detected

TZS 118

TZS 729

TZS 125

TZS 131

TZS 122

6.0 Contaminants 6.1 Heavy metal Dried banana shall not contain any metal contaminants in excess of the quantities specified in Codex stan 193 and table 4. Table 4 – Limit for metal contaminants in dried banana

Characteristics

Maximum (mg/kg)

Method of test (see clause 2)

Arsenic (as As ) Copper (as Cu) Lead (as Pb)

Mercury

Cadmium Tin

0.2

5.0

0.1

0.1

0.05

250

TZS 1502 TZS 1495 TZS 268

TZS 963 (Part 2):2007 TZS 963 (Part 4):2007 TZS 1492

AFDC 12(6582) P3TZS 1082: 2015


6.2 Pesticides Dried banana shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission.

7.Sampling and tests Sampling shall be carried out as prescribed in TZS 163(see clause 2) and tests according to methods specified in this Tanzania Standard.

8 Handling, storage and transport During handling, storage and transport, effective measures must be taken to prevent cross contamination with chemicals, microbial or physical contaminants.

9 Packing, marking and labelling 9.1 Packing Dried banana shall be packed in new, clean, sound and dry food grade containers made of materials which do not affect the product. The use of material, particularly paper or stamp bearing trade specification is allowed provided the printing or labeling has been done with non-toxic ink or glue. 9.2 Marking and labeling Insert the opening statement for standard of labeling (TZS 538) Containers of dried banana intended for sale or distribution for human consumption shall be legibly and indelibly marked or labeled with the following information.

AFDC 12(6582) P3TZS 1082: 2015


a) Name of the product b) Common name(type); c) Name and physical address of the producer, packer or distributor; d) Declaration of preservative by common name or international numbering if any; e) Batch number, in code or in clear; f) Net mass in grams or kilograms; g) Class of the product; h) Country of origin including area of production; i) Date of manufacture/packing and best before date; j) Brand or trade name, if any; k) Storage condition.

9.3 Certification mark Each container may also be marked with the TBS standards mark of quality.

NOTE – The TBS Standards Mark of Quality may be used by the manufacturers only under licence

from TBS. Particulars of conditions under which the licences are granted may be obtained from TBS.

AFDC 12(6582) P3TZS 1082: 2015


Annex A (normative)

Determination of the content of pest-infested and spoiled dried banana, immature fruits, extraneous matter and deviations from main colour.

A.1 Principle Visual inspection of a test portion of dried banana. Physical separation of the damaged pieces, immature fruits and extraneous matter from the sound, healthy and ripe pieces of the sample.

A.2 Procedure Weigh to the nearest 0.02 g, a test portion of about 599 g. Separate carefully, by hand or using tweezers the pest-infested and spoiled dried banana, immature fruits, extraneous matter and the dried banana which show deviations from the main colour. Weigh to the nearest 0.02 g, each of the categories separately.

A.3 Expression of results The proportion, p, expressed as a percentage by mass, of each category separately is equal to P= m1 x 100 M0 where: M0 is the mass, in grams, of the test portion; and M1 is the mass, in grams of the relevant category (see A.2)

A.4 Test report The test report shall specify;

a) all information necessary for the complete identification of the sample; b) the sampling method used, if known; c) the test method used, with reference to this Tanzania Standard; d) all operating details not specified in this Tanzania Standard; or regard as optional, together with details of any incidents which may have influenced the test result(s); e) the test result(s) obtained, or, if the repeatability has been checked, the final quoted result obtained.

AFDC 12(6582) P3TZS 1082: 2015


Annex B (normative)

Determination of moisture content B.1 Principle Heating and drying of test portion of dried banana at a temperature of 70 oC +1 oC under pressure not exceeding 13 kPa (100 mmHg).

B.2 Materials Use only materials of recognized analytical grade and distilled or dematerialized water or water of equivalent purity. Sand

B.3 Apparatus Usual laboratory apparatus and, in particular the following: B.3.1 Electrical oven, capable of being maintained at 70 oC+1 oC at a pressure of 13 kPa (100 Hg). B.3.2 Dish, of corrosion-resistant metal, of diameter about 8.5 cm, with tight-fitting lid. B.3.3 Fruit chopper, made of a material which does not absorb moisture. B.3.4 Desiccators, containing an effective desiccant B.3.4 Steam bath B.3.6 Balance, capable of weighing to the nearest 0.01 g.

B.4 Preparation of test sample Take approximately 50.0 g dried banana and pass it through the fruit chopper (B.3.3) three times, mixing thoroughly after each grinding. Keep it in a completely filled, airtight, closed container to prevent absorption of water.

B.5 Procedure B.5.1 Preparation of dish and lid Add about 2 g of sand (B.2) to the dish (B.3.2) and dry, with the lid for 2 h in the oven (B.3.1) set at 70 oC. Leave to cool to room temperature in the desiccators (B.3.4) and weigh sample to the nearest 0.01 g. Repeat the same drying procedure until a constant weight is achieved.

AFDC 12(6582)P2/TZS 1082: 2015


B.5.2 Test portion Weigh, to the nearest 0.02 g, about 5 g of the test sample (B.4) and spread this test portion as evenly as possible over the bottom of the dish (B.3.2) containing the sand (B.2).

B.5.3 Determination Moisten the test portion and sand (B.5.2) thoroughly with a few millilitres of hot water. Mix the test portion sand with a spatula. Wash the sample residue on the spatula into the dish with the minimum volume of hot water, Heat the open dish on the steam bath (see B.3.1) to evaporate the water to dryness. Then put the dish, with the lid alongside, in the electric oven (B.3.1) set at 70 oC and continue drying for 6 h under a pressure not exceeding 13 kPa (100 mmHg). Do not open the electric oven during this period. During drying admit to the oven a slow current of air (about 2 bubbles per second) dried by passing through sulfuric acid. The metal dish shall be placed in direct contact with the metal shelf of oven. After drying, remove the dish, cover it immediately with its lid and place it in the desiccators (B.3.4). After cooling to room temperature, weigh it, still covered to the nearest 0.02 g.

B.6 Calculation The moisture content, m, expressed as a percentage by mass, of the test portion is equal to; m = m1 – m2 x 100 m1 – mo where: Mo is the mass, in grams, of the dish with its lid and the sand; M1 is the mass, in grams, of the dish with its lid and the sand with the test portion before moistening and oven drying. M2 is the mass, in grams, of the dish with its lid and the sand with the test portion after oven drying Give the result to one decimal place.

B.7 Repeatability The absolute difference between two independent single test results, obtained using the same method on identical test material in the same laboratory by the same operator using the same equipment within a short interval of time, should not be greater than 0.2 g of water per 100 g of sample.

NOTE – If it is required to check whether the repeatability requirement is met, carry out two single

determinations in accordance with B.5.1 to B.5.3 under repeatability conditions.

AFDC 12(6582)P2/TZS 1082: 2015


B.8 Test report The test report shall specify;

a) All information necessary for the complete identification of the sample;

b) The test method used, with reference to this Tanzania Standard.

c) All operating details not specified in this Tanzania Standard or regarded as optional together with details of any incidents which may have influenced the test result(s).

d) The test result(s) obtained, or, if the repeatability has been checked, the final

quoted result obtain

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DRAFT TANZANIA STANDARD Dried banana Specification · affect the general appearance of the product, the keeping quality or presentation of the package: a) Slight defect in shape b)