Debjani Das <br/><br/>
Impact of cold plasma treatment on aflatoxin decontamination, nutritional composition, bioactive compounds, mineral content and anti-nutritional factors of groundnuts 

 - P 818-826 
<br/><br/> Groundnuts (Arachis hypogaea L.) are a globally consumed legume valued for their nutrition and affordability. Cold plasma (CP) processing, an innovative nonthermal technology, improves food safety and quality<br/>by inactivating microorganisms and reducing chemical<br/>contaminants. In the present study, groundnuts inoculated and non-inoculated with Aspergillus flavus were<br/>treated with CP at varying voltages (20–30 kV) and<br/>durations (1–15 min). CP treatment significantly reduced aflatoxin B1 levels (up to 82.1% at 30 kV, 15 min)<br/>while enhancing protein, fat, fibre, phenolics, flavonoids and mineral bioavailability. Anti-nutritional factors like phytates, oxalates and tannins decrease,<br/>improving nutrient digestibility. The present study<br/>demonstrates CP’s potential as a sustainable, chemical-free method for enhancing groundnut quality and<br/>safety, with promise for large-scale application in the<br/>food industry. 
<br/><br/><label>Subjects--Facted Index Terms: </label><br/>Aflatoxin<br/>anti-nutritional factors<br/> bioactive component<br/>cold plasma treatment<br/> groundnut