Through a notification dated 24 October 2017, the FSSAI has notified the standards for Tapioca Saga. These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Fifteenth Amendment Regulations, 2017, and will come into force on the date of their publication in the Official Gazette.
The standards have been amended by the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. In the regulation CEREALS AND CEREAL PRODUCTS under the category of STARCHY FOODS new standards have been substituted for “Sago”. The old standards for sago have been replaced with the amended standards and will be called standards for Tapioca Sago and not just Sago.
- Tapioca Sago means the product made from the starch obtained from roots of tapioca (Manihot esculenta Crantz syn. Utilissima). Tapioca Sago shall be hard, clean, wholesome globules or pearls of uniform color, shape, and size having characteristic taste and flavor.
- Tapioca Sago shall be free from insect infestation, live and dead insects, dirt, extraneous matter and visible mould growth.
The product shall comply with the standards given in the table below.
|1.||Moisture (percent by mass), Max.||12.0|
|2.||Total Ash (on dry matter basis), Max. percent||0.40|
|3.||Acid-insoluble ash (on dry matter basis), Max. percent||0.10|
|4.||Starch (on dry basis), Min. percent||96.0|
|5.||Protein (percent on dry matter basis), Max.||0.3|
|6.||Crude fiber (percent on a dry weight basis), Max.||0.20|
|7.||pH of aqueous extract||4.5 to 7.0|
|8.||The color of gelatinized alkaline paste in the porcelain on the Lovibond scale not deeper than||0.4R+1.5Y|
|9.||Sulphur Dioxide content, Max.||100ppm|
The above given standards shall also apply to Palm Sago starch which has been obtained from Sago Palm (Metroxylon sagu and M.rumphii).