KENYA STANDARD       DKS1311:20 21 
ICS 67.060  
 sy 
 
Canned beans — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 2017  Third Edition 2021  
 
 
  DKS 1311: 2021  
 
ii  KEBS 2021 — All rights reserved  TECHNICAL COMMITTEE REPRES ENTATION  
 
The following organizations were represented on the Technical Committee:  
 
Jomo Kenyatta University  of Agriculture and Technology — Department of Food Science and Technology  
Kevian Kenya Ltd.  
Government C hemist 's Department  
Premier Foods Ltd.  
Ministry of Agriculture , Livestock and Fisheries  
Kenya Plant Health Inspectorate Services  
National Public Health Laboratory services  
Njoro Canning Factory  
Coca -Cola East Africa Ltd . 
Del M onte Kenya Ltd . 
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed.  Suggestions 
for improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
 
 
 
© Kenya  Bureau of Standards, 20 21 
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130  of 2001  of the Laws of Kenya, copyright subsists 
in all Kenya Standards and exc ept as provided under Section 25  of this Act, no Kenya Standard produced by Kenya Bureau of Standards 
may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing f rom the 
Managing Director . 
 
  KENYA STANDARD                                                      DKS 1311:2021  
                                                                                                                         ICS 67.060  
KEBS 2021 — All rights reserved    iii  
 
 
 
 
 
 
 
 
 
 
 
 
 
Canned beans — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
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Fax: (+254  041) 229448    Fax: (+254 057 ) 21814  
 
  DKS 1311: 2021  
 
iv  KEBS 2021 — All rights reserved   
Foreword  
 
This Kenya Standa rd was developed by the Technical Committee on Processed Fruits and Vegetables under 
the guidance of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya 
Bureau of Standards.  
 
 This Kenya Standard specifies the safety and quality requirements for the canned beans prepared from dried 
cooked beans packed in different types of mediums.  
 
This standard cancels and replaces KS 1311: 2017 , Specification for canned beans in tomato sauce (baked 
beans) .  
 
During the preparation of this standard, reference was made to the following documents :  
 
a. MS 997, Specification for Canned beans in Tomato Sauce  
 
b. Practical canning, by Arthur Lock, Third  Edition, 1969.  
 
Acknowledgement is hereby made for the assistance derived from these sources.  
  
KENYA STANDARD            DKS  1311: 2021  
 
 
 
 
KEBS 2021 — All rights reserved    1 
 
  
Canned beans — Specification  
 
 
1           Scope  
              
This Kenya Standard prescribes the requirements and methods of test for canned beans  
 
2 Normative references  
 
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements 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.  
 
KS 229, Edible salt — Specification  
 
KS 2455, General standard — Food safety   
 
KS CAC/RCP 1, recommended  international code of practice general principles of food hygiene  
 
KS C ODEX STAN 192, General standard for food additives  
 
KS CODEX STAN 193,  Codex general standard for the contaminants and toxins in foods  
 
KS EAS 12, Potable water — Specification  
 
KS EAS 38 , Labelling of pre packaged foods  — Specification  
 
KS EAS 46, Dry beans — Specification  
 
ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 degrees C by the pour plate technique  
 
KS ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli - Most probable number technique  
 
AOAC 999.10, Lead,  Cadmium,  Zinc,  Copper and iron in foods  
 
CAC/RCP 23, Code of hygienic practice for low and acidified low -acid canned foods  
ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.  
 
ISO 7954, Microbiology General Guidance  for enumeration of yeasts and moulds Colony count technique at 
25 ºC  
 
3           Definitions  
 
For purposes of this document, the  following definition shall apply.  
 
3.1 
Canned  beans   
2  KEBS 2021 — All rights reserved  The product prepared from dried  mature beans used  for canning. The product is prepared by washing, soaking 
and removing foreign  matter before  being packed in the medium  with or without other ingredients in 
hermetically sealed  containers and sufficiently processed by heat to ensure prese rvation.  
 
3.2 
Can 
A container made of suitable retortable material w hich can be hermetically sealed  
 
3.3 
Drained  weight  
The weight of the contents in the con tainer after draining the sauce  
 
3.4 
Contrasting  varieties  
Dried  beans of the same type or of other types that are of  a noticeably different colour, size, or shape from 
the dried beans of the predominating variety  (such as red beans wi th white beans)  
 
3.5 
Varieties  that blend  
Dried  beans of same type or of other types that are similar  in colour, size or shape to the dried beans of the 
predominating variety (such as pea beans  with small white beans)  
 
3.6 
Practically  similar varietal characteristics  
Means  that the beans are practicall y alike  in size, shape, colour, general characteristics, and that there may 
be present not more than  0.5 %, by weight, of contrasting varieties; and not more than 5 percent, by weight, 
of varieties that blend  
 
3.7 
Reasonably  similar varietal characteristics  
Means  that the beans are reasonably  alike in size, shape, colour, general characteristics, and that there may 
be present not more  than 1 %, by weight, of contrasting varieties; and not more than 10 %, by weight,  of 
varieti es that blend  
 
4 Requirements  
 
Canned baked beans shall be the product made from the following basic ingredients.  
 
4.1 Basic ingredients  
 
All ingredients shall be clean, sound and fit for human consumption.  
 
a) Beans complying with the requirements of KS EAS 46. 
 
b)  Medi a such as Tomato Sauce , brine,  vegetable oils,  chilli sauce  oils, vegetable sauces  etc., complying 
with the relevant standards   
 
c)  Potable water complying with KS EAS 12.  
 
4.2 Other permitted ingredients   
 
a) Sweetening  agents - sucrose, invert  sugar, dextrose, glucose syrup.  
b) Salt complying with the requirements of KS 229.  
c) Aromatic plants, spices or extracts thereof.  
d) Other ingredients as appropriate.  DKS 1311: 2021  
 
KEBS 2021 — All rights reserved    3  
4.3 General Requirements  
 
a) It may contain permitted food conditioners - starches, modified starc hes, flour, acetic acid, citric acid, 
hardening agent, anti -caking agent.  
 
b) It may contain permitted nutrient supplements.  
 
c) It shall be free from any foreign matter.  
 
d) It shall not contain any non -nutritive sweetening substance and any other additives.  
 
e) Aroma and taste shall be characteristic of the product.  
 
4.4 Process requirement  
 
The filled containers shall be exhausted, sealed and sufficiently processed by heat to a  specified temperature 
and time to ensure commercial sterility.  
 
Canned baked beans shall comply with the requirements in Table 1.  
 
Table 1 — Requirements for finished product  
 
S/N Parameter  
 Requirement  Test method  
i) Total soluble solid in medium ,% 
0Brix, minimum  
 2 
 Annex A  
ii) pH, maximum  
 6 
 Annex C  
iii) Salt content (as sodium 
chloride), % w/v, maximum  
 1.2 
 Annex D  
iv) Minimum drained weight, % of 
net weight  
 55 Annex B  
Note 1 Total soluble solid  is only applicable to canned beans in tomato sauce  
 
 
4.4 Defects and allowances  
 
The product shall be reasonably free from defects  and within the limit set forth herein for common defects as 
given in Table 2.  
 
4.4.1  Defects  
 
4.4.1.1  General  
 
The factor of absence of defects refers to the degree of fr eedom from extraneous vegetable material, loose 
skin, broken and mashed beans, and bl emis hed beans; or any other defects that may affect the appearance 
or eating quality of the product.  
 
a) Loose skin means skin or portions of a skin which have become separated wholly from the 
cotyledons;  
 
b) Broken means a cotyledon or portions of a cotyl edon which have become separated; or a bean or 
portions of a bean with the skin or portions of the skin missing;  
  
4  KEBS 2021 — All rights reserved  c) Mashed means a bean that is crushed or flattened to the extent that the appearance is seriously 
affected;  
 
d) Blemished means a bean that is affected or damaged by any means to the extent that its 
appearance or eating quality is adversely affected;  
 
e) Extraneous vegetable material means vegetable material common to the bean plant or other plants  
that is harmless upon eating and include s, bu t is not limited to, peas, lentils, cereal grains and corn.  
 
4.4.1.2  Classification of ‘defectives’  
A container or product shall be considered as ‘defective’ when it fails to meet one or more of the applicable 
quality requirements in colour, flavour and te xture . 
 
Table 2 — Defects and allowances  
 
 
S/N Defects m aximum limits (based on weight 
of)  Maximum defects limits (based 
on weight of drained beans )  
(% w/w)  
i) Blemished beans (beans which are slightly 
stained or spotted)  2 
ii) Seriously blemished beans  
(beans which are sp otted, discoloured or 
otherwise blemished to an extend that the 
appearance or eating quality is seriously 
affected; these shall include worm  
eaten beans)  2 
iii) Bean fragments  portions of beans: 
separated or individual  cotyledons;  mashed, 
partial or broken cotyledons; and loose 
skins)  10 
iv) Extraneous plant material  (any vine or leaf or 
pod m aterial from the bean plant, or other 
plant material)  0.5 
 Total of  the foregoing defects i), ii), iii), iv)  12 
 
4.5 Minimum fill of container  
 
The container shall be well -filled with beans  and the pro duct (including packing medium) shall occupy not less 
than 90% of the water capacity of the container. The water capacity of the container is the volume of water at 
room temperature which the sealed container will hold when completely filled (see Annex  D). A container tha t 
fails to meet the requirement  for mini mum fill (90 % container  capacity) of 3.3 shall be considered as defective.  
 
4.6 Quality c riteria  
 
4.6.1  Colour  
 
The drained beans shall have normal colour  characteristics for canned baked beans. Canned baked beans 
shall be considered to be of characteristic colour when there is no abnormal discolouration for the respective 
ingredients used.  
 
Canned baked beans containing permitted ingredients and additives shall be considered to be  of characteristic 
colour when there is no abnormal discolouration for the respective  substances used.  
 
4.6.2  Flavour  
 
Canned baked beans shall have a normal flavour and odour free from flavours or odours foreign to the product 
and canned baked beans with special ingredients shall have a flavor characteristic of that imparted by the 
beans and the other ingredients used.  Canned baked beans shall have a normal flavour and odo ur free from DKS 1311: 2021  
 
KEBS 2021 — All rights reserved    5 flavours or odours foreign to the product and canned baked beans with special i ngredients shall have a flavour 
characteristic of that imparted by the beans and other substances used . 
 
4.6.3 Texture  
 
The beans shall have a good typical texture, that may be slightly soft or slightly firm; and that the s kins are 
tender and should be practically free from hard  beans, mushy beans, beans with tough skins  
 
5 Food additives  
 
Food additives s hall be used in accordance with General S tandard of Food  Additives established by the 
Codex Alimentarius Commission in KS CODEX STAN 192. 
 
6 Contaminants  
 
The products covered by thi s Standard shall comply with those  limits established  by the Codex Alimentarius 
Commission in  KS CODEX STAN 193 . 
  
6.1 Pesticide residues  
 
The products covered by this Standard shall comply with the maximum residue limits for pesticides established 
by the Codex Alimentarius Commission.  
 
6.2 Heavy metal contaminants  
 
The products covered by the provisions of this standard shall conform to thos e maximum limits for Heavy  
metals  established  by the Codex Alimentarius Commission in  KS CODEX STAN 193 . 
 
Canned beans shall not contain metal contaminants exceeding the levels indicated in Table 3 when tested in 
accordance with test methods prescribed therein.  
                      
Table  3 — Heavy metal limits for canned baked beans  
 
S/N Metal contaminant   
Maximum limit in  
Mg/kg   Test method  
 
i) Cadmi um       0.1 AOAC 999.10  
ii) Lead       1.5 AOAC 999.10  
iii) Tin  250 AOAC 999.10  
 
6.3 Other contaminants  
 
The products covered by the provisions of this standard shall conform to those maximum levels for 
contaminants established by the Codex Alimentarius Commission for these products . 
 
 
7 Hygiene  
 
7.1 It is recommended that the products covered by the provisions of this Standard be prepared and  
handled in accordance with the appropriate KS EAS 39  
 
7.2  The products shall conform to mic robiological criteria in Table 4  and other microorganisms of food 
safety concern . 
 
a)  Shall be free from microorganisms in amounts which may represent a hazard to health;  
  
6  KEBS 2021 — All rights reserved  b)  Shall be free from parasites which may represent a hazard to health;  
 
c)  Shall not contain any substance originating from microorganisms i n amounts which may represent a 
hazard to health.  
 
d)  The product shall have received a processing treatment sufficient to destroy all spores of Clostridium 
botulinum ; and 
 
e)   Howard count  — canned  beans shall not contain mould  filaments in excess of 40 % positive fields.  
 
Table 4 — Microbiological limits for canned beans  
 
S/N Type of micro -organism  Requirement  Test method  
i) Total viable counts , per g  10 KS ISO 4833 -1 
ii) Yeasts and moulds , per g  Shall be absent  KS ISO 7954  
iii) Escherichia coli , per 10 g  Shall be absent  KS ISO 7251  
iv) Salmonella , per 50 g  Shall be absent  KS ISO 6579 -1 
v) Clostridium  botulinum,  per 25 g   Shall be absent  KS ISO 4833 -1 
 
8 Packaging and labelling  
 
8.1 Packaging  
 
Canned beans shall be packed in cans that shall not affect the quality of the product.  
 
8.2 Labelling  
 
Labelling of canned beans shall be done in accordance with the requirements stipul ated in KS EAS 38  and 
shall include the following:  
 
(i) Name of the product.  
 
(ii) Name and physi cal address of the manufacturer.  
 
(iii) Minimum n et weight in grams or kilograms.  
 
(iv) List of ingredients and variety of beans – a complete list of ingredients shall be declared on the label 
in descending order of proportion . 
 
(v) Canned Beans containing spices and/or arom atic herbs shall be declared.  
 
(vi) Date of manufacture.  
 
(vii) Name or business name and address of the manufacturer, packager, distributor, importer, exporter or 
vendor of the product, whichever may apply, shall be declared.  
 
(viii) Instructions for use shall be declared.  
 
(ix) Storage conditions or conditions for use.  
 DKS 1311: 2021  
 
KEBS 2021 — All rights reserved    7 (x) Lot Identification — each  container shall be embossed or otherwise permanently marked in code or in 
clear identity the producing factory and the lot.  
 
(xi) Place/country of origin.  
 
(xii) Date of expiry.  
 
(xiii) Irradiation statu s, where applicable.  
 
(xiv) GMO status, where applicable.  
 
9 Sampling and t est methods  
 
The products covered by the provisions of this standard shall be tested using appropriate standard methods 
declared in this standard. Other test may be performed as per the methods given in the latest AOAC/ Codex/ 
ISO and other internationally recognized m ethods.   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Annex A  
(Normative ) 
 
Determination of soluble solids (Brix)   
8  KEBS 2021 — All rights reserved   
A.1 Definition  
 
Determination of Total Soluble Solids (Brix)  
 
A.2  Scope  
 
All range of products with aqueous solution.  
 
A.3  Apparatus  
 
A.3.1  Atago  Hand Refractometer : 
 
A.3.1.1  No. N1: 0 -32 °Brix  
 
A.3.1.2  No. N2: 28 -62 °Brix  
 
A.3.1.3  No. N3: 60 -90 °Brix  
 
A.4  Procedure  
 
A.4.1  Adjust the temperature of the sample to room temperature.  
 
A.4.2  Open the cover (day light plate) at the refracting prism of  the refractometer.  
 
A.4.3  Stir the samples thoroughly and wet the surface of the prism.  
 
A.4.4  Cover the prism with the day light plate.  
 
A.4.5  Look through the eyepiece at the opposite end of the refracting prism directly under  the light source.  
 
A.4.6  Focus the eyepiece by turning the adjustment knob until a clear reading and a  boundary line is seen.  
 
A.4.7  Record the reading.  
 
A.4.8  Flush the prism surface with distilled water.  
 
A.4.9  Dry the surface with soft tissue.  
 
A.5  Reference  
 
A.5.1  Atago Hand Refractometer N Types Series Instruction Manual . 
 
A.5.2  AOAC 932.12 . 
 
 
 
 
 
 
 
 
 
 
Annex B  
(Normative ) 
 
Determination of net weight and drained weight  DKS 1311: 2021  
 
KEBS 2021 — All rights reserved    9 B.1  Definition  
 
Net weight is the weight of the contents in the can. Drained weight is the percentage of solid  contents as 
determined by the procedure described below.  
 
B.2  Scope  
 
Liquid and solid component mixture.  
 
B.3  Apparatus  
 
B.3.1  Sieve No. 8 , (model: BS410) 2.36 mm in diameter . 
 
B.3.2  Analytical balance,  capable of weighing to the nearest 0.001 g.  
 
B.3.3  Tin opener  
 
B.3.4  Stainless steel tray  
 
B.3.5  Spoon  
 
B.4  Procedure  
 
B.4.1  Weigh the clean, dry sieve; m1  
 
B.4.2  Weigh the unopened can and contents; m2  
 
B.4.3  Incline the sieve at ca 17 -20 °angle to facilitate drainage. Empty the contents into the  sieve and spread 
evenly.  
 
B.4.4  Drain  contents for 2 min . 
 
B.4.5  Weigh the sieve and contents; m3  
 
B.4.6  Wash the empty can and lid and dry them thoroughly.  
 
B.4.7  Weigh the empty can and lid; m4  
 
B.5  Calculation  
 
B.5.1 The net weight ( W1) expressed in grammes, is equal to  
 
W1 = m2 - m4 
 
B.5.2 The drained weight (W2) expressed in grams , is equal to  
 
W2 = m3 – m1 
 
B.6  Reference  
 
MS 997:1986 Specification for Canned beans in Tomato Sauce  
AOAC 968.30: Canned Vegetables, Drained Weight Procedure 1968.  
 
 
Annex C  
(Normative ) 
  
10  KEBS 2021 — All rights reserved  Determination of pH  
C.1  Definition  
 
pH is the measurement of the acidity or alkalinity of a solution.  
 
C.2  Scope  
 
Food product, cordial, syrup, fruit and fruit products.  
 
C.3  Principle  
 
pH is the unit of measurement of the acidity or alkalinity of a solution; and is expressed as the  negative 
logarithm of the hydrogen ion concentration.  
 
pH = - log [ H+]  
 
The pH value may be defined as the common logarithm of the number of litre s of solution that  
 
1 gram - equivalent of hydrogen ions.  
 
C.4  Reagents  
 
C.4.1  Standard buffer pH 4.0 . 
 
C.4.2  Standard buffer pH 7.0 . 
 
C.5  Apparatus  
 
C.5.1  Mettler Toledo 320 pH meter  
 
C.5.2  Erlenmeyer flask (150 mL ) 
 
C.5.3  Beaker (150 mL ) 
 
C.6  Procedure  
 
C.6.1  Standardization on pH meter and electrodes  
 
C.6.1.1 Switch on pH meter and allow the electronic components to warm up and stabilize  before proceeding.  
 
C.6.1.2  Immerse the electrodes in the buffer pH 4.0 and take the pH reading, allowing  about 1 min  for the 
meter to stabilize.  
 
C.6.1.3  Adjust the standardization control so that the meter reading corresponds to buffer  
pH 4.0.  
 
C.6.1.4 Rinse the electrodes with distilled water and blot with soft tissue.  
 
C.6.1.5 Repeat the procedure with a nother standard buffer pH 7.0 and adjust the  standardization so that the 
meter reads exactly 7.0.  
 
C.6.2  Determination of pH on sample  
C.6.2.1  Adjust the temperature of the sample to room temperature and set the temperature  compensator 
control to the observed temperature.  
 
C.6.2.2  Rinse with distilled water and blot the electrodes.  
 
C.6.2.3  Immerse the electrodes in the sample a nd take the pH reading, 1 min  for the  meter to stabilize.  
 DKS 1311: 2021  
 
KEBS 2021 — All rights reserved    11 C.7  Reference  
 
Mettler Toledo 320 PH meter Instruction Manual  
 
AOAC 2000, 17th Edition, Chapter 42, pg. 3, 42.1.04  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Annex D  
(Normative )  
12  KEBS 2021 — All rights reserved   
Determination of salt content  
D.1  Definition  
 
"Salt" as used in this instruction and in most food standards means "common salt" or sodium  
Chloride  (NaCl). The salt content can be estimated from the sodium content in the sample.  
 
D.2  Scope  
 
All range of products.  
 
D.3  Apparatus  
 
D.3.1  Mettler Toledo DL5x V2.3  
 
D.3.2  Analytical balance,  capable of weighing to the nearest 0.001 g.  
 
D.3.3  Plastic cup (60 mL ) 
 
D.4  Procedure  
 
D.4.1  Weigh approximately 0.2 g sample, transfer quantitatively into 60 mL plastic cup and  make up to 50 
mL mark with distilled water.  
 
D.4.2  Rinse glass electrode with water several times.  
 
D.4.3  Start Autotitrator.  
 
D.4.5  Immerse electrodes and alkali tubing into samples contained in the plastic cup.  
 
D.4.6  Record the result from database.  
 
D.5  Reference  
 
Mettler Toledo DL5x V2.3 Instruction Manual . 