Project Title Belimbi Vinegar
Project Category Innovation
Abstract Bilimbi vinegar is made from the fruit of belimbing asam or buluh (Averrhoa bilimbi) which has ethnopharmacological uses based on traditional knowledge that included antibacterial, antiscorbutic, astringent and postpartum protective properties and treatment of scurvy. With its natural acidity of ph value of 0.9-1.5 and rich in Vitamin C and oxalic acid preserved in its natural flavor through a fermentation process, Bilimbi vinegar is an excellent health food for reduction of obesity with antioxidant properties. It can be used for making salad dressing by cutting calories using less oil. It is also an excellent condiment for pickling food and good in marinades and in sauces for roasted meats, especially poultry, mutton and veal. Averrhoa bilimbi is not an important product on world market as a fresh fruit, being referred to as underutilized and underexploited horticultural crops. Therefore, the fruit vinegar product can enhance the potential of its commercial value.
Validation Status Validated
Validation Date 2012-05-10


Staff Status
Margaret Chan, Prof. Madya Dr. Leader
Pauline Achan, Prof. Madya Member
Susana William Jalil Member


Event Name Event Date Event Level Achievement Event Venue
UiTM Sarawak Invention, Innovation and Design Competition 2011 2011-04-11 Campus First Prize Dewan Jubilee, UiTM Sarawak