INTERNATIONAL ISO

STANDARD 24081
First edition
2021-01

Ground cassava leaves (Isombe) —

Specification
Feuilles de manioc émincées (Isombe) — Spécification

Reference number
ISO 24081:2021(E)

© ISO 2021
ISO 24081:2021(E)

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 ISO 24081:2021(E)

Contents Page

Foreword ........................................................................................................................................................................................................................................ iv
Introduction .................................................................................................................................................................................................................................. v
1 Scope ................................................................................................................................................................................................................................. 1
2 Normative references ...................................................................................................................................................................................... 1
3 Terms and definitions ..................................................................................................................................................................................... 2
4 Essential composition and quality factors ................................................................................................................................ 2
4. 1 Raw material ............................................................................................................................................................................................. 2
4. 2 E s s ential co mp o s itio n f .................................................................................................................................................... 2
acto rs

4. 3 General quality f ..................................................................................................................................................................... 2

acto rs

4. 4 S p ecific quality f ..................................................................................................................................................................... 3

acto rs

4. 4. 1 ........................................................................................................................................................................... 3
Particle s ize

4. 4. 2 H ydro cyanic acid co ntent ......................................................................................................................................... 3

5 Food additives.......................................................................................................................................................................................................... 3
6 Contaminants ........................................................................................................................................................................................................... 3
6.1 H eavy metals ............................................................................................................................................................................................. 3
6.2 Pes ticide res idues ................................................................................................................................................................................. 3
6.3 .................................................................................................................................................................................................. 3
M yco toxins

7 Hygiene ........................................................................................................................................................................................................................... 4
8 Packaging ..................................................................................................................................................................................................................... 4
9 Labelling ........................................................................................................................................................................................................................ 4
10 Method o f sampling ........................................................................................................................................................................................... 4
Bibliography ................................................................................................................................................................................................................................ 5

© ISO 2021 – All rights reserved iii

ISO 24081:2021(E)

Foreword

ISO (the International Organization for Standardization) is a worldwide federation o f national standards
bodies (ISO member bodies). The work o f preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters o f
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the di fferent approval criteria needed for the
di fferent types o f ISO documents should be noted. This document was dra fted in accordance with the
editorial rules o f the ISO/IEC Directives, Part 2 (see www.iso .org/directives).
Attention is drawn to the possibility that some o f the elements o f this document may be the subject o f
patent rights. ISO shall not be held responsible for identi fying any or all such patent rights. Details o f
any patent rights identified during the development o f the document will be in the Introduction and/or
on the ISO list o f patent declarations received (see www.iso .org/patents).
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constitute an endorsement.
For an explanation o f the voluntary nature o f standards, the meaning o f ISO specific terms and
expressions related to con formity assessment, as well as in formation about ISO’s adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso .org/
iso/foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 3,
Fruits and vegetables and their derived products.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing o f these bodies can be found at www.iso .org/members .html.

iv © ISO 2021 – All rights reserved

 ISO 2 4081:2 02 1(E)

Introduction

C a s s ava, origi na l ly from B ra z i l, i s a s taple ro o t c rop th roughout the tropics where it i s u s e d i n a varie ty

o f d i s he s . C a s s ava i s grown over whel m i ngly for its ro o ts a nd i s found i n ma rke ts .

I n s ome cou ntrie s there i s a ma rke t for c a s s ava le ave s , where it i s u s e d i n s oup s and s tews . C a s s ava

conta i n s c yan ide, wh ich va rie s gre atly a mong c u ltiva rs a nd ne e d s to be de toxi fie d b e fore hu man

con s u mp tion . C a s s ava ro o ts are co oke d and th i s s u ffic iently de toxi fie s them . C as s ava le ave s also

conta i n c yan ide, and re s e arch ha s s hown that trad itiona l me tho d s for prep a ri ng c a s s ava le ave s for
con s u mp tion, i nclud i ng gri nd i ng , co oki ng and he at-tre ati ng them b e fore con s u mp tion, s u ffic iently

de toxi fie s the c ya nide .

© ISO 2021 – All rights reserved v

INTERNATIONAL STANDARD ISO 24081:2021(E)

Ground cassava leaves (Isombe) — Specification

1 Scope
T h i s do c u ment s p e ci fie s re qu i rements and me tho d s o f s ampl i ng and te s ti ng for grou nd c a s s ava le ave s ,

wh ich are ob tai ne d from the pro ce s s i ng o f fre sh c a s s ava le ave s (Manihot esculenta C rantz or Manihot
glaziovii ) i ntende d for huma n con s u mp tion .

2 Normative re ferences
T he fol lowi ng do c u ments are re ferre d to i n the tex t i n s uch a way th at s ome or a l l o f thei r content

con s titute s re qu i rements o f th i s do c u ment. For date d re ference s , on ly the e d ition cite d appl ie s . For

u ndate d re ference s , the late s t e d ition o f the re ference d do c ument (i nclud i ng a ny amend ments) appl ie s .

I S O 76 3 , Fruit and vegetable products — Determination of ash insoluble in hydrochloric acid

I S O 8 74, Fresh fruits and vegetables — Sampling
Fruit and vegetable products — Determination of dry matter content by drying under reduced
I S O 102 6 ,

pressure and of water content by azeotropic distillation

I S O 2 171 , Cereals, pulses and by-products — Determination of ash yield by incineration
Microbiology ofthe food chain — Horizontal method for the enumeration o fmicroorganisms —
I S O 4 8 3 3 -1 ,

Part 1: Colony count at 30 °C by the pour plate technique

Microbiology ofthe food chain — Horizontal method for the enumeration ofmicroorganisms —
I S O 4 8 3 3 -2 ,

Part 2: Colony count at 30 °C by the surface plating technique

I S O 5 49 8 , Agricultural food products — Determination of crude fibre content — General method
ISO Microbiology of the food chain — Horizontal method for the detection, enumeration and
6 5 79 -1 ,

serotyping o f Salmonella — Part 1: Detection o f Salmonella spp.

Fruits, vegetables and derived products — Determination of lead content — Flameless atomic
ISO 663 3 ,

absorption spectrometric method

ISO Fruits, vegetables and derived products — Determination of arsenic content — Silver
6 6 3 4,

diethyldithiocarbamate spectrophotometric method

ISO Fruits, vegetables and derived products — Determination of mercury content — Flameless
6 6 3 7,

atomic absorption method

Fruits, vegetables and derived products — Determination of copper content — Method using
I S O 79 5 2 ,

flame atomic absorption spectrometry

Foodstuffs — Determination of aflatoxin B1, and the total content o f aflatoxins B1, B2, G1 and
I S O 16 0 5 0 ,

G2 in cereals, nuts and derived products — High-performance liquid chromatographic method

ISO Microbiology of the food chain — Horizontal method for the enumeration o f beta-
16 6 49 -1 ,

glucuronidase-positive Escherichia coli — Part 1: Colony-count technique at 44 °C using membranes and

5-bromo-4-chloro-3-indolyl beta-D-glucuronide
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of
I S O 2 1 5 2 7-1 ,

yeasts and moulds — Part 1: Colony count technique in products with water activity greater than 0,95
E N 1616 0 , Animal feeding stuffs — Determination o f Hydrocyanic acid by HPLC

© ISO 2021 – All rights reserved 1

ISO 24081:2021(E)

CXC 1-1969, General Principles of Food Hygiene

CXS 1-1985, General Standard for the Labelling of Pre-packaged Foods
CXS 192-1995, General Standard for Food Additives
CXS 193-1995, General Standard for Contaminants and Toxins in Food and Feed
Codex Pesticides Residues in Food Online Database

3 Terms and definitions

For the purposes o f this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https://www.iso .org/obp
— IEC Electropedia: available at http://www.electropedia .org/
3.1
ground cassava leaves
product prepared from fresh cassava leaves by pounding or grinding, and detoxified from cyanide by
heat treatment

4 Essential composition and quality factors

4.1 Raw material

Fresh cassava leaves con forming to this document.

4.2 Essential composition factors

Ground cassava leaves shall con form to the compositional requirements given in Table 1 .
Table 1 — Compositional requirements for ground cassava leaves
No. Characteristics Requirement Method o f test
1 Crude ash content, % by mass on a dry matter 3,0 ISO 2171
basis, max.
2 Moisture content, % by mass, max. 5 ISO 1026
3 Crude fibre content, % by mass on a dry matter 2,0 ISO 5498
basis, max.
4 Acid insoluble ash, % by mass, max. 0,35 ISO 763

4.3 General quality factors

Ground cassava leaves shall be:
a) free from filth (impurities o f animal origin, including dead insects) in amounts that can represent a
hazard to human health;
b) free from abnormal flavours, odours and living insects;
c) sa fe and suitable for human consumption;
d) tender;

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 ISO 2 4081:2 02 1(E)

e) f resh in appearance and smell;

f ) sound/wholesome;
g) f ree o f damage caused by unsuitable washing or soaking;
h) practically free o f any visible foreign and extraneous matter;
i) f ree o f any foreign smell and odour.

4.4 Specific quality factors

4.4.1 Particle size

Not less than 90 % by mass shall pass through a 0,60 mm sieve for fine ground leaves. Not less than
90 % by mass shall pass through a 1,20 mm sieve for coarse ground leaves.

4.4.2 Hydrocyanic acid content

The total hydrocyanic acid content shall not exceed 10 mg/kg, when tested in accordance with
EN 16160.
5 Food additives
The product shall contain only permitted additives in accordance with CXS 192-1995.

6 Contaminants

6.1 Heavy metals

Ground cassava leaves shall be free from heavy metals in amounts that can represent a hazard to
human health. They shall con form to the limits given in Table 2 .

Table 2 — Limits for metal contaminants

S/N Heavy metal Maximum limits Method o f test

(mg/kg)
1 Copper 2,0 ISO 7952
2 Lead 0,1 ISO 6633
3 Arsenic 0,1 ISO 6634
4 Mercury 0,01 ISO 6637

6.2 Pesticide residues

Ground cassava leaves shall con form to the maximum residue limits established by the Codex
Alimentarius Commission in the Codex Pesticides Residues in Food Online Database for this commodity.

6.3 Mycotoxins
Ground cassava leaves shall con form to the maximum mycotoxin limits established by the Codex
Alimentarius Commission in CXS 193-1995.
Ground cassava leaves, when tested in accordance with ISO 16050, shall con form to the following
maximum limits o f aflatoxins:
a) total aflatoxins content: 10 μg/kg;

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ISO 2 4081:2 02 1(E)

b) a fl atoxi n B 1 content: 5 μg/ kg.

7 Hygiene
Grou nd c a s s ava le ave s s ha l l b e manu fac tu re d i n prem i s e s con form i ng to the hygien ic re qui rements

s tipu late d i n C XC 1-19 69.

Grou nd c a s s ava le ave s s ha l l con form to the m ic robiolo gic a l l i m its given i n Table 3 .
Table 3 — Microbiological limits for ground cassava leaves
Microorganisms Maximum limit Method o f test
To ta l aerob ic cou nt, i n C F U/g , m a x. 10 4 ISO 4833-1
ISO 4833-2
Escherichia coli, p er g S h a l l b e ab s ent I S O 16 6 49 -1

Salmonella , i n 2 5 g S h a l l b e ab s ent I S O 6 5 7 9 -1

Ye a s t a nd mou ld , i n C F U/g , m a x. 102 I S O 2 1 5 2 7-1

8 Packaging
8.1 Gro und cas s ava leaves s hall b e p ackaged in co ntainers that will s a feguard the hygienic, nutritio nal,

techno lo gical and o rgano lep tic qualities o f the p ro duct.

8.2 The co ntainers , including p ackaging material, s hall b e made o f s ub s tances that are s a fe and s uitab le

fo r their intended us e. They s hall no t imp art any toxic s ub s tance o r undes irab le o do ur o r flavo ur to the

product.
9 Labelling
L ab el l i ng s ha l l b e i n accord ance with the re qu i rements o f C XS 1-19 8 5 . E ach conta i ner sha l l i nclude the

following:
a) the na me o f the fo o d , wh ich s ha l l b e “Grou nd c a s s ava le ave s ”;

b) the ne t contents;

c) the na me, lo c ation and add re s s o f the manu fac tu rer;

d) the cou ntr y o f origi n;

e) the lo t identi fic ation nu mb er;

f) the date o f m i n i mu m du rabi l ity (i . e . the s el l b y date) ;

g) the s tatement “Huma n Fo o d”.

10 Method o f sampling
Grou nd c a s s ava le ave s s ha l l b e s a mp le d i n accorda nce with I S O 8 74.

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 ISO 2 4081:2 02 1(E)

Bibliography

[1] RS EAS 780, Fresh cassava leaves — Specification

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ISO 2 4081:2 02 1(E)

ICS 67.080.20
Price based on 5 pages

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