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Currently, the demand of food far exceeds agricultural production in most developing countries including Nigeria as a result of unsustainable agricultural practices and environmental degradation. Increase in agricultural importation has subsequently increased the government’s expenditure and yearly budget, while also influencing the price of food in the nation. Therefore, a look into other sustainable food options to fight hunger and poverty in Nigeria is imperative. This study attempts to investigate how genetically modified food can help solve the numerous challenges of food security. The study revealed the shortfall in domestically produced food in Nigeria for instance, which is as a result of rapid population growth rate of 3.2% as opposed to food production rate of less than 1%. Advancement in genetic modification technologies has ensured the production of virus, stress-resistant crops and also disease resistant animals. Although these technologies are predominantly employed on plant than animals. Genetically modified foods employ biotechnological processes to alter inherent features of living organisms by replacing the natural gene sequence. Across the globe, several products modified and regenerated by genetic alteration have already been patented and certified by health institutes to be consumable. Foods such as rice, potato, corn, wheat, and soya ranks top in the list of products derived from Genetic Modified species. As research deepens in biotechnology, more uncertainties and controversies surround the consumption of GM products through cutting edge scientific research checked in legal framework, consumers will no longer react negatively towards GM foods.

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Ready-to-eat flakes are processed grain formulations suitable for human consumption without further cooking in the home. Ready-to-eat flakes was produced from the mixtures of yellow maize, defatted soybean, defatted groundnut, moringa seed, scent leaf, pepper, salt and gray fish using extrusion technology at five different proportions of the ingredients. The proximate, minerals, antioxidant, functional properties, cracking strength and sensory properties of the formulations were investigated using standard methods. The research established that the use of local cereal based for the production of flakes is possible and good when using extrusion technology. The extruded products provide good quality flakes when supplemented maize with soybean and groundnut. It was deduced from the chemical composition of the flakes, that blending of cereals and legumes cause a significant increase in protein and carbohydrate contents making it a suitable ingredient for controlling malnutrition in diets. With respect to the nutritional composition, the addition of moringa seed to the blend samples increased the potassium, calcium, iron and phosphorus content of the flakes; this makes the blends better source of micronutrients. Also, the incorporating of moringa seed increased the total phenolic compound, vitamin C and flavonoids content. The samples from composite flour had the ability to withstand cracking strength compare to 100% wheat flour.