Teff(Eragrostis fe/ (Zuee .) Troner) is the main staple cereal in Ethiopia that is used to prepare arnfermented flatbread with a unique slightly spongy texture named injera. Majority of Ethiopianrndiets consist of injera which accounts for about two--th irds of the daily protein intake of thernEthiopian population. Recently, adulterat ion ofteffflour and injcra with nonÂ·cdible ingredients isrnbecoming a serious problem puning the consumers' health at risk. Therefore, the main purpose ofrnth is study is to screen some of the common food analyses test parameters that could detect nonediblernadu lterants in lef[ flour and injera for potent ial use in future routi ne inspection ana lysis.rnIn the study, simulation of the adulteration was made on two widely distributed white teffvarieti es,rnnamely Quncho TefT (DZ-Cr-387) and Magna TefT (DZ-O 1-196). Three adulterants were selectedrnbased on the information gathered from local health bureau, namely Sawdust (organic adulterant)rnand two inorganic adu lterants, chalk powder (calcium carbonate) and gypsum (calcium sulphaterndihydrate). Based on the information gathered, the lefT to adulterant ratio was (7:3). Thus, thernprimary investigation was conducted on this adulteration ratio. Accordingly, the analyt ical tests atrnthis adulteration ratio resulted in a significant mean value difference between the adulterated andrncontrol teff nour samples.rnSecondary investigation was done by preparing injera using lower ratio ofteff nour to adulterantsrn(9.5:0.5), (9: I), (8.5: 1.5), (8:2) and (7.5:2.5), while unadu lterated (100%) teO' nour injera was usedrnas control. Ratios resulting in acceptab le injcra appearance were used as cut-off adulteration ratiosrnto apply the selected test parameters. The final investigation was conducted using the cut-offrnadulteration ratio, on which the selected test parameters were applied to compare significant meanrndifferences (p < 0.05) between control and adulterated tefTnour and injera samples.rnThe overall results of the physicochemical analysis showed that some parameters like crude ash,rnand crude fib re, and mineral analysis of calcium could be used as detection test parameters forrnsamples as low as 5% adulteration ratio. Qualitative tests such as effervescence and precipitationrnare also effective tests to detect adulteration. Therefore, this study provides test parameters forrnpreliminary teIT flour and injera adulteration detection, which can further be developed byrnconcerned bodies to come up with standard analytical procedu res for the detection leff and te ITrninjera with the tested and other simi lar adu lterants.