Monkey pox infection is a zoonotic infection transmitted by direct or indirect contact with blood, body fluids and lesions of an infected animal. Human to human spread of Monkey pox has been described and infection is usually self-limiting, with an incubation period of 6-16 days. In Nigeria, the last case of monkey pox infection was recorded over 46 years ago. The recent emergence in Nigeria occurred in the year 2017 and was reported to have spread to 24 states with 228 suspected individuals affected. Laboratory diagnosis, as well as management and prevention of monkey pox infection in Nigeria, remain challenging as Nigeria is a resource-poor country with limited infrastructure, technical skill and training which is required in making a diagnosis. The ability of the monkey pox virus to evolve, its potential bioterrorism potential, as well as its recent emergence in Nigeria further justifies the need for improving the understanding of the presentation and prevention of monkey pox infection.

The use of millet in the production of gluten‐free sourdough has significant benefits such as its suitability for individuals with gluten sensitivity. Lactic acid bacteria and yeasts were screened for functional properties from unmalted and malted millet for sourdough preparation. Lactobacillus plantarum MLd27 and Pichia kudriavzevii MYd23 were selected, used individually and mixed starter cultures to produce sourdough. The specific volume (3.07 ± 0.06 cm3 g−1) of the bread made with unmalted flour and Pichia kudriavzevii MYd23 was significantly higher (P < 0.05) compared to all the other samples. The protein, ash and fibre contents of the bread samples ranged from 10.1 to 11.4, 2.2 to 4.5 and 1.45 to 1.74 g/100 g, respectively. The sourdough bread samples were generally acceptable, while spontaneously fermented bread from malted flour showed the significantly highest (P < 0.05) overall acceptability of (7.90). The production of gluten‐free millet sourdough bread can aid in food security.

Background: IgG antibodies may serve as promising targets to detect and evaluate immune responses against the SARS-CoV-2 virus. Both IgA and IgM antibodies target the spike protein’s receptor binding domain and are rapidly decayed, while IgG antibodies remain relatively stable for longer periods in COVID-19 patients. Objectives: The current study was designed to detect the presence of SARS-CoV-2 antibodies among convalescent COVID-19 patients and to evaluate the relationship between these antibodies, the symptom grade and their baseline Cycle Threshold (CT) by RT-PCR. Methods: Eighty-nine convalescent COVID-19 patients on admission were recruited and tested until negative by RT-PCR. Sera obtained from participants were screened for SARS-CoV-2 IgM and IgG antibodies using rapid lateral flow assays. Results: It was observed that 93,3% and 77,5% respectively had IgM and IgG antibodies against the S1 protein of SARS-CoV-2.  Majority (74,0%) presented with mild COVID-19 symptoms with a mean RT-PCR Ct value of 31,4. Conclusion: Convalescent COVID-19 patients develop a fairly good level of IgG antibodies. The antibody status is not dependent on CT value or symptom grade. However, there was a significant correlation between baseline CT and time taken to test negative by RT-PCR.