Fermenting pumpkin seed

Searched the forums didn't see any threads that addressed this so I figured I'd start one

When cleaning pumpkin seeds last night it occurred to me that the material had some similarities to cocoa seeds and pulp, which got me thinking about my visit to puntespina farm in mindanao and how cocoa seeds are fermented in large bins prior to drying and sorting etc.

Has anyone here ever had any experience with fermenting pumpkin seeds in a similar fashion prior to roasting? Would this perhaps make them less prone to having splinter-y hulls when roasted due to a breakdown of the fiber? Would it improve flavor?

I think this sounds like and interesting experiment to try. Besides any culinary effect, i wonder if fermentation would have an impact on storage and viability of seeds for planting?  thinking of tomato seeds, which you are supposed to ferment and dry before storing.

That could be worth looking at, I wonder if the size of the ferment would generate too much heat for germination, or it may cause some seed to germinate in the process
Though drying seems sufficient for sprouting