GRADE DESIGNATIONS | MOISTURE, PER CENT BY MASS (MAXIMUM) | TOTAL ASH, PER CENT BY MASS (ON DRY BASIS) (MAXIMUM) | ACID INSOLUBLE ASH, PER CENT BY MASS (ON DRY BASIS) (MAXIMUM) | RANCIDITY, PER CENT BY MASS (ON DRY BASIS) (MAXIMUM) | CRUDE FIBER, PER CENT BY MASS (ON DRY BASIS) (MAXIMUM) | CRUDE PROTEIN, PER CENT BY DRY BASIS (NX6.25) (MAXIMUM) |
1 | 2 | 3 | 4 | 5 | 6 | 7 |
SPECIAL | 5.0 | 1.0 | 0.1 | 0.5 | 0.5 | 9.0 |
STANDARD | 6.0 | 1.5 | 0.1 | 1.0 | 1.0 | 8.0 |
General requirements
- be prepared by frying Makhana in an edible frying medium and may be suitably salted, sweetened, spiced or otherwise flavored;
- be crispy for better taste;
- be free from rancid taste, musty odour and abnormal flavour;
- be free from filth, rodent hair and excreta, mould growth, insect infestation, harmful bacteria, fungus, webs, added colouring matter, toxic substances, obnoxious smell and other impurities except to the extent as indicated in the schedule;
- be in sound merchantable condition and fit for human consumption in all respects;
- not exceed limit of 30 micrograms of aflatoxin per kilogram;
- comply with the restrictions in regard to poisonous metals (rule 57), crop contaminants (rule 57-A), naturally occurring toxic substances (rule 57-B), insecticides and pesticides residue (rule 65) and other provisions prescribed under the Prevention of Food Adulteration Rules 1955.