Cold plasma technology could be utilized for the safe management of groundnut. Atmospheric cold plasma technique has the advantage of high chemical reactivity which boosts product safety and leads to shelf-life extension with negligible impact on the quality of treated food products. Dielectric barrier discharge (DBD) method of cold plasma was carried out using argon gas for groundnut and the quality characteristics of the groundnuts were determined. The operating parameters were plasma voltage of 12, 15 and 18 kV and a gas flow rate of 15 L/min. Exposure time of groundnut were 5,10 and 15 min. The results showed that the physico-chemical characteristics such as protein content, starch content, total phenol content, free fatty acid and color of groundnuts were found to be statistically similar in treated compared to untreated groundnuts. Atmosphere cold plasma treatment resulted in a reduction in protein content and free fatty acid and increment in starch content with increase in plasma voltage and exposure time. Atmospheric cold plasma technology is one of the non-thermal processing methods for food products without effecting the quality.