**3. Application of enzyme in pseudocereals**

Enzymes are necessary for the production of compounds from grains that are used in contemporary foods and beverages. Enzymes have been identified as having the ability to improve the processing behavior or qualities of cereal and pseudocereals meals such as flavor, texture, and shelf-life with minimal impact on nutritional content [38].

Grain contains endogenous and exogenous enzymes. Endogenous enzymes are found naturally in grain kernels and are primarily found in the outer layer, fiber, and bacteria. Meanwhile, exogenous enzymes are created by bacteria on the surface. These enzymes influence grain raw materials quality and processing properties, mainly when humidity and time are present. Some enzymes are found in cereals, are frequently of microbial origin, and are given as pretreatment and manufacturing agents. Enzymes can contribute significantly by increasing the usage of raw materials and improving the impact of food and beverages [39]. **Table 3** shows the benefits of exogenous and endogenous enzymes in the diet. In general, both exogenous and endogenous enzymes influence the quality of the pseudocereal grains as listed in **Table 3** below. Apparently, the existence of endogenous enzyme gives a huge impact on the physical-chemical properties of pseudocereal grain compared with exogenous enzyme.


#### **Table 3.**

*The advantages of exogenous and endogenous enzymes in food [38, 40, 41].*

The areas of enzyme in grain processing are pervasive in terms of raw material and enzyme-catalyzed processes. The most important contemporary sectors involving enzyme treatment of grains are energy supply, bioethanol, biomaterials, digestible films, and sustainable biomass utilization. The enzymes work with polysaccharides and proteins to control and use starch structure, which is significant in the food and beverage industries [42].

#### **3.1 The involvement of enzymes in seed germination**

Seed germination is a phenomenon governed by various mechanisms required to transform a seed into a new plant. The mature seed includes the necessary components to participate in the processes that control germination, including the enzymes that will aid in the process. Germination demonstrates the nutritional value and availability of proteins and amino acids while decreasing the amount of anti-nutritive substances [43]. Enzymes help restore broken DNA during the drying and germination of the grain, resulting in proper seedling growth.

Unrefined cereal crops need a variety of pretreatment processes, including the use of enzymes in addition to standard techniques. By altering the molecular structure and the amount and quality of nutrients, phytochemicals, and harmful compounds, enzyme pretreatment improves processability, safety, stability, or technical and nutritional utility [43]. For example, enzymes can reduce mycotoxin levels by biotransforming mycotoxin into harmless metabolites [38].

Research demonstrated that enzymatic mycotoxin destruction depends on the enzyme-producing source, its concentration, and the circumstances used [44]. Susanna and Prabhasankar [45] developed an outstanding quality hypoimmunogenic pasta using a blend of xylanase, protease, and transglutaminase, which might be a gluten-free alternative [45, 46] and showed the use of enzymes in cereal grain polishing. Depolymerization of bran carbohydrates happens due to cell wall degrading enzymes in this process, altering phenolic mobilization and dietary fiber solubilization. Carbohydrate-cleaving enzymes, such as cellulases (e.g., endoglucanase, exoglycanases, and beta-glucosidase), xylanases, glucanases, and esterases, undertake enzyme biopolishing [46]. **Table 4** shows the enzymes utilized and the progress


*Rheological Stability, Enzyme Activity, and Incorporation of Pseudocereal Powder… DOI: http://dx.doi.org/10.5772/intechopen.101890*

#### **Table 4.**

*The types of enzymes used and the improvement toward pseudocereals [38].*

toward pseudocereals. In general, these enzymes have been used in improving nutrition level, quality, taste, color, surface structure, strength, and size. Apparently, amylases and hemicellulase are the two enzymes that are important for pseudocereal improvement. The taste and quality of pseudocereal as shown in **Table 4** were affected by the same group of enzymes, namely amylases, proteases, glucose oxidases, hemicellulases, and lipoxygenases.

#### **3.2 Fermentation in pseudocereal processing**

Fermentation is an ancient and cost-effective way of generating and storing foods that may be applied to grain processing. Fermentation is the process that releases energy by oxidizing carbohydrates without the need of an external electron acceptor. Most of the time, enzymes are required in the fermentation process to speed up the reaction. For example, alcohol cannot be produced without the enzyme amylase, which breaks down starch into simple sugar. Moreover, fermentation is impossible

without enzymes. Fermentation is one of the oldest and most cost-effective methods of food preservation and processing. Due to the enzymatic degradation of antinutritional compounds such as phytate, fermentation enhances the availability of particular amino acids, B vitamins, and minerals, including iron, zinc, and calcium [42]. Certain antinutrient substances in pseudocereals such as phytic acid, polyphenols, and protein inhibitors could negatively impact on malnutritions [47]. Fermentation with Lactic Acid Bacteria (LAB) can increase pseudocereals' nutritional and functional qualities [48].

Cereal and pseudocereal fermentation is critical in the creation of chemicals that have a significant impact on organoleptic features such as scent, taste, and texture as well as the enhancement of nutritional values, all of which have a good impact on human health [47]. Microorganisms may be found in practically every biological niche; cereals and pseudocereals generally provide an excellent substrate for microbial fermentations. Polysaccharides are abundant, which microorganisms may use as a carbon and energy source during fermentation. Fermented items made from common cereals and pseudocereals are ubiquitous worldwide [48]. LAB, enterobacteria, aerobic spore formers, and other microbiota fighting for resources are typical in cereal and pseudocereal grains. The pH value, water activity, salt concentration, temperature, and food matrix composition all influence the kind of bacteria present in each fermented meal [48].
