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KS 689: 2009
REP C TECHNICAL OlJif\,'!ITTEE RESEi{IAT|ON'
on wer{, represented the Technicalcommittee: The foilowingorgartizations and Technology of University Nairobi t)eparlmentof Food scicrlr;e,Nutri{ion Nationallrrigationficard Rcscarch lnsiilute(KARI-KIUUS) Kenya Agricultural Xenya inititute o{ FooclScienccand I'echnologvir(IFST) NationalCerealsand ProduceFioard(NCPB) Ministryof Trade and Industry Goveinment Chemist'sDcPartment Ministryo1Health- Dgparlmenioi PublicHealltr Network (ClN) OonsumerInformatrorl Instiluteof Packagingo1Kenya (IOPK) l-ake Basin DevelopmenlAuthority(LBDA) L E x p o r tT r a d i n gC o m P l : r t Y l d Y L o u i sD r e l u s C o n t P a r r L l d . L K r i s l rC o m m o d i l i e s t c . Lld. Capwell Industries Kenya Bureau of Standards - Secretariat

OF FIEVISION KENYA STANDARDS

Suggestions shall be regularivre'viewed. in of In ordcr to keep abrrer"ql progrr:ss induslry,Kenya Standarcls Bureauof Standards' Ken5'a addrcssedto the ManagingDii'ector, puOlistreditandards, to for irnprovemcnts arewclcome.

KenYaBureau of Standards,2009
1: (:i i::O}i o{ !|rc Laws of Kenyi' cop)/rtgnt tltilt l)) t'inl)c of Section!'t ()l tlta Co;tvrigltl Act' Czip' are: rtlri;rtt{:e6 Copyriqht. LJ:;er:; tttisAct,nolQtitas:andardproducedbyKcnyi:fiurcauot s u t s / s t : j i n a t l lK e n y a s t ; , i ) o : r r d s ' a n d e x c e p t a s p r o v i d e d l j i j i J t . ' r S c c l / o n ; u o f prior permissiott tn wrtuug ,tiy to-, or transmitted bY t;;iy'nrcans without stancards njay De reptL)CLil)td, storcd i,, a ratrievel "yur":n','-i,, from llta Managing D)(acli t

KHtdYA$Tl'f,tffip,ffin

KS 689: 2009

tes s7.060

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[*urcvensr:'[],r n"rEtled -- specfifflcation r6cq*

t i F N \ , / r U R E A C f, $ T A , N D A R (D { E B S } fi U t$
Head office: P'o' Box 54974,Nairobi-00200, Tct.: (+2sa 0zo)605490., 00it350,Fax. (+254020) 604031 l- -Mair info@kebs. : or.g, lVeb:hltp://wlw/. r(cbs.of g Coast liei;ion P . O .B o x 9 9 3 7 6 ,M o m b a s a _ 8 o 1 0 0 Nakuru-20100 1-el.: (+254 041) 229563,230939/40 Fax: (t2.54 041) 229448 Lake Region Rii.l. \reley Region p . O . B o x 2 9 4 9 ,K i s u m u _ 4 0 1 0 0 p.C. Box 2138, Tet.: (+254 As.) Z3s4g,22g96. ?_1814 Fax: (,254 OS7) Tel.: (+254051) 210553,210555 )

K$ 689:z(lcE
Forev.uord
This Kenya Standard has l;een prepared t,v the Cereals and Pulses Technical Committee under the guidance of the Standards Project Conrniiitc,c and it is in accordance with the procedureso1 the Kenya Bureauof Slandards. Tlru nced to revisr:this starrijardhas ariscr, f;.lm tfic irrcreasedmarkciirrgmalpractices such ar: mixing of inleriorqualityrice r,i'ith ccrrainproportiono1high quality rice and sellinqof the same underthe label of the a suporiorQualit!' ricr' Foi' instance,sticl..:incss a cooking propeii/ can be used as a qualily paramelerfor distinguishing as rice in thc context of bcing glutinousor non-glutincus This is in addition to t|rc facl that some rice varietiesare valued for their aroma. l.lic revisiono{ this standard is thereforegeaieC lowards eliminatingthe associatedmalpracticesso as to salcguardthe interestso{ thr. stakeholders aiiij guarantceenhancedsalr.iyof the consumers. Duttnqthe preparation this standard,referencevras nrade1othe followinodocuments: of MS 225:1974 USA:19t1-: Spcc;lication millcd rice. for Standard [or millec ricr: (f'ederal Grain lnspectronservrcc USDA).

University ArkansasRice ProcessingProgram (UARPP). ol (lFiftl) Inlernational Fjicc Inslituteo1 Philippines, Forumfor Aqrictrlturai Rcsearchfor Africa irt Accra, Ghana ([:AiiA). West AJricaRicc DevclopmentCentrc (WARDA). Acfinowledgment hereby made for the ass;siance i:r dcrivedfrom these sources.

C)|(EBS2009 -

Ali rights reserved

KEf*YASTArutr/{RD
Pure varlety milled rice -* $pecificatior: 1 Scope

f!$ 6es:200s

l-hrs l(cnya siandard sgrecifies rcquiremcnls, c{zrli{ication,qradingand prer,cribes test methods lhc {.r pure varietirrrilled rice intenrjed hurtan consumptrorr. for

Definitions

For tlrc purposesof iliis siandarc,the foilowing dciirritions stiailappry: 2.1 paddy rice or;'irr(oryzasaiiva)t:efor.e niiliing 2.2 hullihusk outer ccri,e of pacidv r
/,,J

dehuslrirrg the processof rcmovinghusk frornpaddy 2.4 polisl-rir..cr the pro.i'ss of inteniionirily removingbran from
1 E

dcr;ul;tlcd ricc grain

rnilling lrtc proccss o{ dehuskingand/or polishing 2.6 brown rice/cargo rice shall hrcwhole or lrroke ricc grain lhat has been ri dehusl<cd rriilled ricc" rlc(]kcrncls thal hal'c hcen dehusl'red and wtrichnray lravc p::rt cr.alloI the brarrrenroved 2.8 polislrerl rice milledrice from which most of thc b.an has been inie*fic;irariy removed 2.9 kerne! the edibleportionof the rice grain ?.10 v;hole kernel a proccsscdrice grain v.,hich nol broken is 'i,.11 glutinoul: rice :r t'r:rrirdv rice havin-c ci aniylcsc co:rtentbelov,,,2 wiili i tcild*ncy of siickirio % togc,,hcicn cooking 2.1i. ric rj^qiuiit.l<;us ricc a vai,c1','ol.ice v",hich ltas pp1yl6.,:;rl c.ntent atrcr.,c aio 2 ?t.,r,, dr:cr.r nottravt,.ii-;e C l . l i , ( ) ( , i r l ' } o . i n a d d ] t j o n ' i 1 i a s i : h i . t l . j t i . i t 1 l S i u c e n i a i ] j , r e i ] | ; . , ] l r " : r l . , ' l i l i C l l b i - e a k s , . l l i 1 i tclderit:\r'f l e c u s I r a c itogcthcr t ; 1 g | r . a r 1 v i 1 sticking l l r t ,
{-)l(!:ils lilar All r;;;iii i rcc;1.:i.61i_q

K$ 6E$: 20Sg
'2.13

clralky kernel:.; whole or brokcc, excepi 1or glutinous rice, o{ vrhrchat least 75 % oi the surlace has an opaque or floury appearance 2.14 immature grain l : r s h a l lb c s h r u n k c r g r a i n sl t i a l a r e c h a l k y ,; : ' i , ; 1 ; ; 1 , rrj : r i c j e i d e vie1 , " : i i 2.15 red/red streaked kernels kernelswith a red or red slreakedpericarlr 2,.16 bran streaked kernel ctain kernelswith remirinso{ btan on the polishoc.i ?-.17 tread rice l.le rnelsthe lcngttro{ rvhichis greaterthan tf rree querlersof the average lenglh of the whole kernel

2.18 l:roken rice pieceso{ kernelswith 25 9L10 75 % of the averagc lengthof the whole kernel 2.'t9 finely brol<enricc/chips tf b r o k e n k e r n e r l sr i f i l l c d r i i c o fl e s s l h a n f 5 " r t ) i t h r , a v e r a g e l e n g t h oh c w h o l e k e r n e l oi 2.24 damagcd kerncls kernels,whole or broken,vyhichare distincllydanragedby weatlrer,heat, insects,water, {ungt or any other process.They incltrcie stained,spotiL'danC yellow those causciJb'rr15c rrrilling causaliveagenis otlrer llit,rn grarns ?-21 parboiled rice its with a vielt tcl ctrlrancirrg and dried be{ore dehuskirrg paddy which lras treen sltcpcd in watr;r,s'ieanred valuc nutritiorral 2.22 trran layerso{ the kernelwith port of ttle Cerm o{ a productfrom the millinoo1rice, conl;isting lhc orrter(pericorpel) ?_.23 enriched rice value food addilive(s)f ras been added to enhance its nutritional milledrice to whiclr perrrritted 2.24 green kernels immaturekernclswtrichare unrioe rrnd orecn in colour 2.25 foreign and extraneou$ matter T h i s s h a l li n c l u d e : ar) t,) 2 rtarilr,clay and mLtc,l; :rtrctr:'ssc:td, qravel,lrr.rir!,lls, stones,lumps c"rt ir:or<;1iric : 11gr n crops; and grains o{ r-rtiler organicrTtaitci I.uclriis chafl, siraw, gccr:jlo1rn;eeds ierKi:l;S2009 - All richt:' i'esl'rved

, _
c) insects,ro';jcnts and lltrlir deriva'.ives.

KS 689: 2009

2.26 objeciionable rice lnL:sly chcmicallycontirnrir-iated unfitfor human consumpliort ancl ricc l'.hichis n'ioulcly,, or 2.27 other rice varieties wholll or broi<enkclncls o{ r;cc wittr distinct i-lrainclraracteristics size, shape and aroma {rom thc in variety designated 2.28 milling degree the exlent of removai.is il resuli of polishing, if re variousbran layerswhich covcr tlre ricc grain of 2.29 extra rr"'ellnrilled ricc polishedrice of which all the bran layershave beern completely removed 2.30 well milled rice polisfre,cl iir n'liicfi l'1 lcasl !10 "/" bran layer ar,d praliically all tfre gcr.nttras been removed from the ricc kerncls 2.31 rcasonably v,,rell milled polislrc,d in whir:hr:i lci.rrt7L]1'o rice brari laycr liar bcen rcrnovedfrom the kernels ?.32 undce milled ricc polistrt;ci in v,'iricl'i rice n(;i{.:ihar,1 "z,l lhe bran layer is ctill presentin the kerncl 30 of

Classificaticn

ricc shall be cle.ssi{icci l,4illed bit;r.rd length,shape and niass as below: on 3.1 qre,i:: on tr4illed rice:,hill lt,- ol tlrr,{cllowincj tvn(rs[;es.-.rJ the lengtircitl it li()uri]i:

3.1.'1 Extra lonE grain t'iavingan averag kcrncl lcngllrof 6.61 mm and above. 3.'l.2 LonE grein

G r a i nv , ' i i h v e r a g el r c r r r t : c r r g i l i , { 6 . 0 0 n r n t a n d 6 . 6 0 m m . a li 3.1.3 Medium grain

Grain l.rithan average kernellcngth of 5.0 mm to 5.99 mm. 3.1.4 Shod grain

Grain with average kernr'.:l lengttro{ less than 5.00 mm. :).?. 3.2.1 t',4illed shill hc o{ titt, fr..rllowing rice typct: bascd orriire shape o{ the kernei: Slendcr

as !irna{!ih.Also knovvn lclrtl; tt;,irr rice rice havinga kcrncl lcnri]' ovcr three limes i'l-c li4illod (c,.i([:tJi:; ":J :'{'}09 -- All rinX'rlr !'ei,e].i',

KS 689: ?00$
3..2.2 tn{ecJium ritr:t': 'i:. breai'llh' ricc havinga kernel it:ngtlrof 2.1 1o?-..c)9 lviilied 3.2.3 Bold

between 1. I to 2.0 tinres iis breadtn ir-tngth Milledrice having ;r i.lernel 3.2.4 Round

rice F,4illed having kernel lengthof less than1.1times its breadth. 3.3 t{illed ricr-t

lypc based on the mass of the kernel: ljhall be of the {ollowing 3"3.1 Extra hea\ry

14 rr,,ith 7o moistureconteniweighingover 25 g' t.lcrncls mitlct.j 1 000 vuhole 3.3.2 Heavy g to 25 g'

kernelswith 14 7o moistureconterrlweighing20 1 000 whole millqrd 3.3.3 l"ight

rrrelsn'ith 14 7o moistureconlcrltweighingunder 20 g' 1 t)00 whole milled i-.e

4 4,'t

Cornpositionaland quality requirerilents Clcncrair(rqLIirc'!'nents

is 14 %'

content z;^1.1 [rurc varrutyniillcr.i i.iceshall be obtainedtror;rpaddy wfrosemaxirtum ntoisture 4,1.2 Purc vilricly millcCtice shall be of uniformcf:lour'

and 1,.1.3 Pure variety ririllcdrice shall be c;fdcsitablc'1o)dure apfiea!-ailce /:.1.4 4.1.5 rice shall have a typical{lavour' Pure varielr'nlillerJ Furc vai'ietynrilledrice shall be lree from rancidtaste'

or {ronr urrpleasant repuisiveooours but may liave a.typical 4.1.6 pure varretymille<jrice shali be lr.eet zrroma. such as bui not limiledto and adulter:;nts 4.1.Z pure variety millcii rice shall be lree lrom all contaminants insects,rodentsand their derivatives. 4.1.8 4.2 rice Pure varioly r,nillccj shall be frce from btllh extraneousand foreignmatter' Gradingandcompositional requirementsflimits

'1 in the specifinations Table ' rice slrallcomply vvith isurevarietyriiilleci

t
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KS 689: 2009
Table 1 - standard grade requirernents/rimits pure variety for miiled rice
SL No. Grading factor

irade requiremenVlimits Prerniunr

Test method

i)

Moisture content "t",mlm max.

o'?o" Grade
2 14 14

Grade
J

14

14

KS 43"/

ii)

Head rice o/o, mlm min. Broken o/o, mlm max.

qq

85 t5

75

65

KS 43 AnnexD

iii)

25
1A

35 20 4.0
4

iv)

immature | Cnatrylgreen mlm max. i grainso/o,

Red or red streaked "/", m/m max.

v)

2
1

2.5 2
Nil

Q 6

vr)
vii)

Othervarieties o/o, mlm max. Foreign matterand extraneous

a/o,m/m max.

Nil

0.5

0.75

KS 43 AnnexC

viii)

Paddy(grains 1 000) per by count{or "/" mlm) max.

Damaged grains 7" mlm max.

3 (0.03) 2

6 (0.06)

10 (0.1)
4

KS43 AnnexB KS 43 AnnexD

ix)

x)

Millingdegree,min.

Well milled

Well Milled

vvetl Milled

Reasona bly well milled

')Methods

of test for cereals and pulses.

4.3

Heavymetal contaminantslimits
in Table 2.

Heavy metal contaminantsif present shall not exceed the limits specified

OKEBS 2009 - Ail righis reserved

!{S 689: 2CISs

Tabte 2 SL NO.
I t

Heavy metal contaminant limits

Limit Test method KS 140"

Farameter Arsenic(As),ppm max.

0.1 5.0
u.l

ii) iii) iv) v) ")

ffi
Lead (Pb),ppm max. Cadmium (Cd),PPm,max.

0.02 0.01

max. Mercury ftg), PPm

Method of test for fruit juices and vegetables

4.4

Microbiotogicallimits
1

in limitsas stipulated Table3' Purevarietymilledriceshallcomplywiththe microbiological Table 3 Microbiologrcal limits for pure variety milled rice

Yeasts and moulds max. Per g

S.aureus,Per25 g
E. Colimax. Per 25 g Salmonella max. Per 25 g ")

Microbiologicalexamination of foods.

Hygiene

pure variety milled rice shall be processed in accordance with KS 1500, Code o{ practice for food 'Puolic 5.1 Health Act, cap' 242; the Food, Drugs and chemical and drink manufacturing industry; the wolk Act' Cap' 514 of the Laws of Kenya' substances Act, cap. 254 andthe Factories and other Places of not exceed 10 ppb with B, not Total aflatoxin levels in milled rice for human consumption shall 5.2 of test for aflatoxin determination' exceeding 5 ppb when tested according to KS 63: Part2, Methods 5.3 in all aspects' Pure variety milled rice shall be wholesome and fit for human consumption

to the principles of Good All the manufacturing activities shall be done with due diligence 5.4 ManufacturingPractices (GMP).

Environrnent

pure variety milled rice shall be produced,processedand handled under conditionscomplyingwith 6.1 Acl (EMCA) No 8 of 1999 of the Laws the stipulationsof t1e Environmental Managemeni and Co-ordination ofKenyaandinadditiorrconformingtocleanerproductiontechno|ogicalpractices. rice shall be done in g.2 The disposaj cf used package and any condemneclpure variety milled of ancl coordination (EMCA) Acl, IJo.Bo{ 2006 of the L-arrys cornpliancewith rhe EnvironmentalManagemer,i liquidwastes Kenya on disposalof solid and Ol{EtsS 2009 - A,llrighis reserved 6

.,
7 FackaginE

KS 6E9:20Os

i.1 Pure variety milled rice shall be packed in lood grade materiai that ensures product safely and integrity. 7.2 The fill of the package shail conform to the Weights and Measures Act, Cap. 513 of the Laws of Kenya.

Lebelling

8'1 In addition to the requiremenlsin KS 40, Labellingof pre-packagedfoods, each package of the pure variety milled rice shall be legibly and indelibly marked with the following: i) i') iii) iv) v) vi) vli) viii) ix) x) xi) xii) xiii) xiv) product name as "pure variety rnilled rice"; graintype (long,mediumor bold); variety; grade; name, address and physicarlocationof the miiler/ packer/importer; loVbatch/codenumber; net weight,in kg; the declaration,Toodfor human consumption': storage instructionas "store in a cold dry place, away from any contaminants',; productiondate; expiry Cate; instructionson disposalof used package; country of origin; a declarationon whetherthe paddy was geneticallymodified or not.

8'2 A declaration of non-aromaticrice as being aromatic rice shall constitute an offence punishableby law under the StandardsAct, Cap. 496 of the Laws of Kenya. 8'3 lt shall be an offence lo introduceany artiflcialaroma to the pure variety milled rice.

OKEBS 2009 -

All rights reservec1

KS 689: zGCg
Annex A (normative) Determination of amylase 4.1 Method of test for amylose

Reaction of iodine with the amylose fraction of starch gives a blue-coloured inclusion type product. The formation of this complex is employed in the determination o{ the amylose content of various food materials. Blue values of food samples are compared with those o{ pure amylose standards on a calibrationcurve.

4.2

Standard curve

A standard curve will be prepared by making standard amylose solutionslo cover O-i 0.0 ppm m/v. 4.2.1 Stock solution

Accurately weigh 1 g of amylase and dissolve it in 1 L of distilled water. This soluiion contains I00 ppm of amylose.Take 10 mL of the stock solution into 100-mL volumetricflask and make to the mark with distilled water. This solution contains 100 ppm amylosePreparestandardsolutionsof 2, 4,6, 8 and 10 ppm for determination pipetting 4,6, B and i 0 m/s fiom by 2, the solution prepared above. Make to the mark with water in a 100-mL volumetriCflask. Read absorbance at 61 0 nm on a utra-violet visible spectrophotometer. Prepare a calibration curve of absorbanceagainst concentration.

A.3

Method

0-5 g of finely ground material is 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 is filtered through No.1 Whatman filter paper and the filtrate made 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 HCI added to make the solution acidic.The solution is mixed thoroughlywith 15 mL o{the iodine solution(see preparationof this soh-rtion below) and made to 250 mL with distilled water. Read absorbance cf the blue colour devejoped on a ultra-violet visible spectrophotometerat 610 nm and determine concentrationfrom the prepared calibrationcurve. Calculate and repoft the amylose content in the original sample taking into considerationthe dilutions made.

4.4

Preparatlon of iodine solution

10 mg of iodine and 1 g Kl are dissolved in a little water and made to 50 mL with distilledwater.

@I<EBS 2C109 - Ali righir,reserved

KS Sis$:zCIug
F.nf'tn:::I (norrnative) Deterrninatloriof paddy
Take 1 kg of the original sample. Weigir to the nearest gram (before removingforeign matter) and hand pick and count the paddy grains.

OKEBS 2009 -

All rights reserved

l{$ bUS: Z$09

Annex * (normative) Determination of Joreign rnatter H::tJ,t?100g of therepresentative sample. Remove theforeign al matter. weighandcarcuiate the
. . .. . .. . .. . .M ...m

W e i g h to f ' 1 0 0 g . . .

Weight of foreignmatter...... ... o/o foreign mafier = ,/,

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Anncr: i) (tiornrauve) L'!*terrninaticlr s{ -hcact rice, trrol,rcfi, chaili!' end imrnature gra!rrs, coloursd end damaged and other varieties

D.1
D.1.'l

Apparaturr
Balance, o1sensitivity mg. 1

o{ 75 a 0.1.1, Magnifying glr.ss, wiilr a handlc of abr..rr,r'imn, in lcngthand tlarring magnification 10. D.1.:i Forceps,100nrmin length.

D.7
D.2.i

Procedurp
,"nl<rritd. foreign n'lailerhas trt.:e;n Take tlre santplc{rornv,ihich

wciohedto the ncarcsil0.1 g. sami"-les D.2,2" I'lix r.;clland talle thrcc 100 g representative o D . 2 . ? , U s i r r q n c o { t h e s a r n l . r l c v i,s u a l l y e p a r a t e : s s a) b) c) d) . e) f1 D.2.4 hcao'rice; t brolict qri inl; kernels; chalillrartd itiintirlure red arid rcrJsti-cakcd; grain belcnging1oother varieties; bran strcal<ed. of Calculatethe percentage each by mass.

1 1

tOt<.ESS 2009 -

All righls rcsr:rved

KS 6Bg:2009
Annex I (normative) Determination of cfass of rice (grain type) and shape
with a nricromelcr, measure25 whorekerneris individuaily, lengthX and breadth tor With the average length and breadthcalcL.rlate length/breacjth ratio as. Grain typc = X:y

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Sllr:ilCtmn PRODUCT ffY QUAI

Svstems Certificatinrr Marks

that Standards documents prcvidecommon are point a reference fortheassessof and nrerii thequality goods services. of Standards facilitate tranparcncy inthe and eilclrangeproducts enhance of market prodtrctsr local, access Kenyan of inlo ntarkels. rcr;;cnal international and onstendards related and Iniormation documentsavailable the(FBSstanis at centre. darisin{ormation the TNational l(LtlS houses WTO-TB Enquiry (NEP) which Point disseminates international totheindustry likely nolr;ication toaf{ecl trade provides technical advice installation improvement KIBSalso on quality and c,f to goods services theinduslry astofacilitate and so efficient implementatron of Some t:iandards. oftheadvantaoes ofslandards include: enhancement ofqualrty ;.r:;lurance, and protection safety environmental measures, minimizairrn ofwasf and of reductioncosts uneccljsary arte. varieties promotioninlerchangeand ol productivity inindustry and abititv increased

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ISO 22OOO REGISTERED fIRI,l

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For ftttiii:i lntarntation please ccntact

l-he Menaging Director Kcnya Bureau Standards of PcpcRoad.Of'f Mombasa Ro;ici P.O. 54794- 00200 Box ([NYA l"\iAlfi08l,
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+254(0)20 694800{.r Tel.: Fax:+'254 20 604031 (0) F--ldla i nfo@kebs.r:rg il: [-Mail:custo rnercare0iiclr::.org Website: http://wrr,w. kci':s.org
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