Particles wise, I pretty much exclusively use Maize. Can the same fermenting process be achieved using Maple peas or other form of peas and beans?

I always found maples turned, not nicely when left for too long, but I know people say they only get better.
Personally I think they're best cooked with a bit of brown sugar, moved warm in to a sealed bucket for 2 days, then good to go.

I've used maples a lot, right from the late seventies and have never found that adding anything or any other process improved results over using them hot from the pan.

I've used them in the past, but of brown sugar and use them after a day of being in a sealed bucket. Great bait but price has skyrocketed, at least locally. Used to be £12 for a 25kg sack, now over £20 last time I looked!