Conventional solid-state fermentation impacts the white lupin proteome reducing the abundance of allergenic peptides

•White lupin is a promising complementary source of plant-based protein.•Evaluation of allergens in fermented and pre-fermented white lupin using LC-MS.•Solid-state fermentation results in degradation of white lupin major allergens.•Solid-state fermentation can be applied to decrease white lupin allergenic load.