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
by inactivating microorganisms and reducing chemical
contaminants. In the present study, groundnuts inoculated and non-inoculated with Aspergillus flavus were
treated with CP at varying voltages (20–30 kV) and
durations (1–15 min). CP treatment significantly reduced aflatoxin B1 levels (up to 82.1% at 30 kV, 15 min)
while enhancing protein, fat, fibre, phenolics, flavonoids and mineral bioavailability. Anti-nutritional factors like phytates, oxalates and tannins decrease,
improving nutrient digestibility. The present study
demonstrates CP’s potential as a sustainable, chemical-free method for enhancing groundnut quality and
safety, with promise for large-scale application in the
food industry.