Fluorosis is a public health problem in certain part of Ethiopia, especially in rift valleyrnareas. Fluoride is widely present throughout the food supply. The general population canrnbe exposed to fluoride through drinking water and food consumption. Foods are thernmajor contributor of fluoride exposure to human being, next to water. Staple cereals (tef,rnwheat, corn and barley) and legumes (peas, lentils and chickpea) are important food cropsrnin Ethiopia. The objective of this study was to determine level of fluoride in staple cerealrnand legume grains. The cereals were collected from Arsi Negele, Wonji, Adola andrnGonder while legumes from Ada, Dessie, Burrie and Gonder. These samples were dried,rnpowdered, sieved and 0.5 g from each types of the sample was taken for fluoriderndetermination. Alkaline fusion was used for sample preparation for fluoriderndetermination by FISE. Validation of the procedure was evaluated using spiking methodrnand an acceptable percentage recovery was obtained. In this study, cereals from ArsirnNegele and Wonji were found to contain higher level of fluoride than from Adola andrnGonder. Legumes from Ada were also found to contain higher level of fluoride than fromrnGonder, Burrie and Dessie. One way ANOVA at 95% confidence level indicated,rnsignificant difference between the means of fluoride in each types of cereals and legumesrnfrom four sample sites. Fluoride level in cereals varied between (0.98Â±0.06 mg/kg) inrncorn from Adola to (10.98Â±0.66 mg kg) in tef from Wonji. Fluoride levels in cereals fromrnArsi Negele and Wonji were found to be higher: tef (10.98Â±0.66 mg/kg) from Wonji,rnwheat (10.30Â± 0.49 mg/kg) and tef (8.00Â±0.56 mg/kg) from Arsi Negele. Legumes fromrnAda had higher fluoride level: Chickpea (8.25Â±1.22), pea (11.07Â±0.66), lentil (6.83Â±0.31)rnin mg/kg. Fluoride levels in legumes were found between (1.52Â±0.09mg/kg) in chickpearnto (11.07Â±0.66 mg/kg) in pea from Ada.