Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to
information for citizens to secure access to information under the control of public authorities,
in order to promote transparency and accountability in the working of every public authority,
and whereas the attached publication of the Bureau of Indian Standards is of particular interest
to the public, particularly disadvantaged communities and those engaged in the pursuit of
education and knowledge, the attached public safety standard is made available to promote the
timely dissemination of this information in an accurate manner to the public.
1 +, 1 +

01 ' 5

The Right to Information, The Right to Live

Step Out From the Old to the New

Mazdoor Kisan Shakti Sangathan

Jawaharlal Nehru

IS 899 (1971): Tapioca Sago (Saboodana) [FAD 16:

Foodgrains, Starches and Ready to Eat Foods]

! $ ' +-
Satyanarayan Gangaram Pitroda

Invent a New India Using Knowledge

! > 0 B

BharthariNtiatakam

Knowledge is such a treasure which cannot be stolen

xxxxxx)
( Reaffirmed 2001
2009

IS : 899 - 1971

Indian Standard
SPECIFICATION FOR
TAPIOCA SAG0 ( .%4BOODANA
(

First Revision )

Edible Starches and Glucose Sectional Committee,

AFDC 33

Representing

Chairman

Directorate General of Health Services ( Ministry

of Health & Family Planning )

SHRI P. S. RAMACHANDRAN
Members

Tapioca Market Expansion Board, Government of

Kerala
SHRI P. N. PURUSHOTHAMAN ( Alternate )
Central
Food Technological
Research
Institute
SHRI G. S. BAINS
( CSIR ), Mysore
National Sugar Institute, Kanpur
DR S. BOSE
Bharat Starch and Chemicals Ltd, Calcutta
SHRI V. P. CRADHA
SHRI N. D. SINGHAL ( Alternate )
Technical Standardization Committee ( Foodstuffs )
CHAIRMAN
( TSC) ( Ministry of_Agriculture )
SECRETARY ( Alternate )
All
India Starch Manufacturers
Association,
SHRI CHINUBHAI MANIBRAI
Bombay
\
SHRI S. B. SETHI ( Alternate )
Indian Confectionery
Manqfacturers
Association,
SHRI H. S. R; IYENQAR
Calcutta
SHRI L. N. MATIWR ( Alternate )
Anil Starch Products Ltd, Ahmedabad
SHRI R. V. JUNNARKAR
SHRI 0. N. PARIKH ( Alternate )
Ravalgaon Sugar Farm Ltd, Ravalgaon
SRRI S. K. MU~HERJEE
Kamala Sugar Mills Ltd, Udamalpet
SHRI V. RADHAKRISHNAN
SHRI WILFRED DAVID ( Alternate )
Corn Products Co ( India ) Pvt Ltd, Bombay
SHRI A. S. RAJADHYAKSHA
SHRI S. R. PALEKAR ( Alternate )
Directorate
General of Technical
Development
SHRI S. RAI+IASWAMY
)
( Ministry of Industrial Devprircyt
Generals
Army
Quartermaster
COL R. R. RAO
3
Headquarters
LT-COL 0. P. KAPUR ( Alternate )
SHRI M. ABDUSSALAM

( Continued on page 2 )

INDIAN
MANAK

STA,NDARDS
BHAVAN,

9 BAHADUR

NEW DELYI

INSTITUTION
SHAH

ZAFAR

MARG

IS I 899- 1971
( Continued from &ge 1 )
Reprcscnting

Members

Das #z Company, Bombay

SHRI S. N. RAO
SHRI M. N. NAIK ( Alternate )
Federation of Biscuit Manufacturers of India, Delhi
SHRI M. G. SATHE
SHRI R. D. KERAWALLA ( Alternate )
Central Committee for Food Standards, New Delhi
SECRETARY
SHXI D. S. CHADHA ( Alternate )
Indian
Chemicals
Manufacturers
Association.
SHRI S. K. SEN GUPTA
Calcutta
Maize Products, Ahmedabad
SERIP. M. SHAH
SHRI V. C. PATEL ( Alternate )
Italab Private Limited, Bombay
SRRI V. M. SHAH
SRRI
J. C. DEY ( Alternate )
( Calcutta )
SHRI S. S. HONAVAR ( Alternate )
DR IIA(R!%?~;~A,
Deputy Director (Agri & Food )

Director General, ISI ( Ex-ojicio Member

Secretary
SRRI MANOHAR T. SANTWANI
Assistant Director ( Agri & Food ), IS1

IS:899-1971

Indian Standard
SPECIFICATION FOR
TAPIOCA SAG0 (SABOODANA)

(First Revision)
0.

FOREWORD

0.1This Indian Standard

( First Revision ) was adopted by the Indian

Standards Institution on 10 September ,l971, after the draft finalized by
the Edible Starches and Glucose Sectional Committee had been approved
by the Agricultural and Food Products Division Council.

0.2 Saga is a processed food starch marketed in the form of small globules
In Hindi, it is known as SABOODANA.
The name sago is
or pearls.
derived from the original product which used to be manufactured from the
starchy core of the stem of several palms, the principal being the sago palm
(Metroxylon sagu and M. rumphii).
Sago is manufactured in India from the
starch obtained from the tubers of tapioca (Munihot utihima).
0.3 This revision incorporates a number of important
modifications,
namely: (a) moisture content has been reduced from 12.0 percent to 11
percent; and (b) additional requirements of starch, protein, sulphur dioxide
and crude fibre have been included.
It is hoped that these modifications
would improve the quality of sago and also safeguard consumer health,
specially the convalescents.
0.4 In the formulation of this standard due consideration has been given
to the relevant rules prescribed by the Government of India under the
Prevention of Food Adulteration Act, 1954. This standard is, however,
subject to the restrictions imposed under that Act, wherever applicable.
0.5 For the purpose of deciding whether a particular requirement of this
standard is complied with, the final value, observed or calculated,
expressing the result of a test or analysis, shall be rounded off in accordance
with IS :2 - 1960*.
The number of significant places retained in the
rounded off value should be the same as that of the specified value in this
standard.
*Rules for roundingoffnumeridalvalues ( revised ).
3

I8 t 899 - 1971
1. SCOPE
1.1 This standard prescribes the requirements
ing and test for sago ( SABOOL)AJVA
).

and the methods of sampl-

2. TERMINOLOGY
2.1 For the purpose of this standard, sago ( SABOODAJVA ) shall mean
small hard globules or pearls made from the starch obtained from the
tubers of manihot plants commonly known as cassava or tapioca (Munihot
utilissima ) .

3. REQUIREMENTS
3.1 Description
- The material shall be in the form of small hard
globules or pearls and shall be pearl white in colour. It shall be free from
fermented or musty or any other objectionable
odours, from added
sweetening or colouring matters, from adulterants, from fungal contamination and from insect infestation.
3.2 The material shall be made from starch obtained from sound tubers
of tapioca, free from any fungal or bacterial contamination.

3.3 The material, when examined by the method prescribed in. 15 of

IS : 4706-1968*,
shall be free from dirt, or other suspended and extrai*
neous matter.
- When cooked and tested by the method prescribed
3.4 Gelatinization
in Appendix A, the quantity of starch passed into the gruel shall not exceed
30 percent by weight of the material taken for the test, and the individual
globules or pearls shall retain the globular shape.
3.5 The material, manufactured from the starch obtained from the tubers
of tapioca, shall comply with the requirements given in Table 1.
3.6 Sago shall be processed and packed under hygienic conditions
IS : 2491-1963t ).
4. PACKING

( see

AND MARKING

4.1 Packing - Unless otherwise agreed to between the purchaser

the vendor, the material shall be packed in clean, sound and dry
A-Twill jute bags ( see IS : 1943-19641 ). The mouth of each bag
be either machine stitched or rolled over and hand stitched; if
stitched, the stitches shall be in two rows with at least 14 stitches in
row.
_~___
_ ._~__
*Methods of trst for edible starches.
+Code for sanitary conditious
for food processing
SSpecification
for A-twill jute baqs ( revised).

units.

and
new
shall
hand
each

f
\

IS : 899- 1971
TABLE

1 REQUIREMENTS

FOR

SAG0

(.SABOODANA)

( Clause 3.5 )

(1)
i)
ii)

REQUIREMENT

CHARACTERISTIC

SL
No.

(2)
Moisture,

percent

by weight, Max

(3)

(4)

(5)

11

Total ash ( dry basis ), percent by weight,

Max

04

iii)

Acid insoluble ash

by weight, Max

0.10

iv)

Starch ( on dry basis ), percent by weight,

Min

v)

Protein ( N x 6.25 ) ( on dry basis ), percent by weight, Max

vi)
vii)
viii)
ix)

Sulphur

( dry basis),

percent

dioxide, ppm, MGX

Crude fibre ( on dry basis),

weight, Max

98

by

4
-

0.30

100
percent

METHOD OB TEST
-e-,7
ClofIS:
Ref to
Appendix 4706-1968

0.20

pH of aqueous extract

4.5 to 7.0

Colour of gelatinized alkaline paste in the

porcelain cuvette on the Lovibond Scale,
not deeper than

lR+3Y

*Methods

10
-

of test for edible starches.

4.2 Marking - Each pack shall be suitably marked

I
following information:
a) Name of the material;
b) Name of the manufacturer;

so as to give the

c) Batch or code number; and

d), Net weight, when packed.
4.2.1 Each container may also be marked with the IS1 Certification
Mark.
NOTE - The use of the IS1 Certification Mark is governed by the provisions of the
Indian Standards Institution ( Certification Marks ) Act, and the Rules and Regulations
Presence of this mark on products covered by an Indian Standard
made thereunder.
conveys the assurance that they have been produced to comply with the requirements
of that standard, under a well-defined system of inspection, testing and quality control
This system, which is devised and supervised by IS1 and operated
during production.
by the producer, has the further safeguard that the products as actually marketed are
continuously checked by IS1 for conformity to the standard.
Details of conditions,
under which a licence for the use of the IS1 Certification
Mark may be granted to
manufacturers or processors, may be obtained from the Indian Standards Institution.

---,-

,
I

.1.

w : 899- 1971
._

5. SAMPLING

5.1 The method of drawing representative

samples of the material
the criteria for conformity
shall be as given in IS : 4662-1968*.

and

6. TESTS
6.1 Tests shall be carried out in accordance
in 3.3, 3.4 and co1 4 and 5 of Table 1.

with

the methods

prescribed

pure chemicals
6.2 Quality
of Reagents - Unless specified otherwise,
shall be employed in tests and distilled water (gee IS : 1070-1960t
) shall
be used where the use of water as a reagent is intended.
NOTE - Pure chemicals . shall mean chemicals that do not contain impurities which
affect the results of analysis.

6.3 Preparation

of Material

in 3.3 and co1 4 and 5 of Table

Prepare the material

1, as given in 6.3.1.

for tests prescribed

6.3.1 Take about 100 g of the material

and finely powder in a clean
pestle and mortar so that the whole of it passes through 250-micron
IS
Sieve. Place this prepared material in a clean and dry stoppered glass bottle.
NOTE -In
case 250-micron
IS Sieve ( conforming to IS: 460-19622 ) is not
available, BS Test Sieve 60, ASTM Sieve 60, or Tyler Sieve 60, which have their
apertures within the limits specified for this IS Sieve, may be used.

APPENDIX
A
( Clause 3.4 ) \
TEST FOR GELATINIZATION
STARCH IN GRUEL
A-l.

AND DETERMINATION
AFTER COOKING

OF

PRdCEDURE

A-l.1 Weigh accurately

about 10 g of the material in a 200-ml conical
flask. Add 80 ml of boiling water into the conical flask, connect it with an
upright water-cooled
condenser and heat it on a wire gauze using a Bunsen
burner.
( It is essential that the contents of the flask begin to boil
within one minute of adding the boiling water. ) Boil the contents of the
flask briskly for exactly
15 minutes,
after which remove
the flame,
disconnect
the flask from the condenser and filter the contents of the flask .
through 850-micron
IS Sieve.
Collect the gruel in a tared porcelain
dish.
*Methods for sample of starch.
tSpecification for water, distilled quality ( revised).
&Specification for test sieves ( r&d
).

IS : 899 -1971
Place the porcelain dish containing the gruel over a boiling water bath
and evaporate the water from it until the residue becomes quite dry.
Remove the dish from the boiling water bath and place it in an electric
air-oven maintained at 110 fZC over night. Cool the dish in a desiccator
and weigh. Repeat heating in the oven at 110 f 2C, cooling and weighing
at half hour intervals, till the difference between two successive
is less than one milligram.
Note the lowest weight.

A-1.1.1
globular
A-2.
A-2.1

Examine
shape.

the cooked

globules

or pearls

weighings

on the sieve for their

CALCULATION
Calculate

as follows:

Quantity
of starch passed into
gruel, expressed as percentage
weight of the material taken
the test

=-

the
by
for

1OOW

where
w = weight
W = weight

in g of the dry residue obtained

in g of the material
.

taken

from the gruel,

and

for the test.

APPENDIX
B
[TabZe1,1tevz(ik)]
DETERMINATION

B-l.

OF COLOUR
OF
ALKALINE
PASTE

GELATINIZED

APPARATUS

B-l.1

Lovibond

Tintometer

B-l.2
-.

Porcelain

Cuvette

supplied

by the makers

with

the

Lovibond

lintometer.
B-2. REAGENT
B-2.1 Sodium
Hydroxide
Solution
- approximately
0.5
from sodium hydroxide,
analytical reagent ( see IS : 376-1969*
Specification for sodium hydrc)xide, analytical reagent (first revision ).

N prepared
).

IS : a99 - 1971
B-3. PROCEDURE

Place about 10 g of the prepared material ( 6.3.1) in a clean and dry

Heat the beaker with
neutral glass beaker and add to it 95 ml of water.
its contents on a boiling water-bath for about 15 minutes with continuous
stirring till the material is gelatinized.
Add 5 ml of sodium hydroxide
solution to the gelatinized paste and stir well. Allow the slurry to cool.
B-3.1

B-3.2 Examination
of Gelatinized Paste - Clean the porcelain cuvette
with carbon tetrachloride
to remove any oily or greasy film on it and
allow it to dry. Fill the cuvette with the gelatinized paste ( see B-3.1 ), and
place it in position in the tintometer kept in the vertical position, suitable
for measuring reflected light.
Place along side of it such red and/or
yellow Lovibond glasses as are necessary to match the colour shade of
the gelatinized paste, observing the colour of the gelatinized paste and of
the combination of Lovibond glasses through the eye piece.
B-4.

REPORT

B-4.1 Report the colour of the gelatinized paste in terms of Lovibond

units by summing up individually the values for the red and yellow
Lovibond glasses as follows:
Colour reading of the gelatinized paste in the
porcelain cuvette on the Lovibond Scale
where
a = the sum total of the various red (R)
Lovibond glasses used, and
6 -the
sum total of various yellow ( Y )
Lovibond glasses used.

=nR+bY