The study attempted (0 investigate the possibility of using prefermented instant flour for thernproduction of injera by using different drying methods. The effects of drying methods used wererncompared with the traditional method in chemical composition and sensory properties of thernproducts. Optimization of using prefermented flour had also been done. The result in sensOlYrnanalysis gave fluffiness score of 6.30, 6.40 and 7.74 for oven dried; sun dried and freeze driedrnsamples respectively. Taste was scored as 5.24, 6.1S, and 6.94 for sun dried, oven dried andrnfreeze dried respectively. Eye size and distribution was scored as 5.44, 6.72 and 7. 56 for ovenrndried, sun dried andfreeze dried respectively. Color was scored as 6.22, 6.30 and 7.76 for sunrndied; oven dried, and freeze dried samples respectively. Appearance was scored as 6.16, 6.16,rnand 7.96 for sun died; oven dried, and freeze dried samples respectively. Aroma was scored asrn5. IS, 5.S4, and 7. 1S for oven dried, sun dried andfreeze dried respectively. Overall acceptabilityrnwas scored as 5. 74, 6.22 and 7.6Sfor sun dried, oven dried andfreeze dried respectively. Thernnutritional composition gave a value of moisture content 53.57, 53.S3 and 56.4 gllOOgfor ovenrndried, sun dried andjreeze dried respectively. Crude protein content was S.73, 9.05 and 10.03rnfor sun dried, freeze dried and oven dried respectively. Ash content was 4.65, 3.53 and 4.65rn(gil ~Og) for sun dried, oven dried andfreeze dried respectively. Crude fat content was 2.75, 2.62rnand 3.52 gl lOOgfor freeze dried sun dried and oven dried re~pectively. Crude fiber content wasrn1.91, 2.23 and 2. 67glIOOg for oven dried, sun dried and freeze dried respectively. The ironrncontent was 12.1213.27, and 14. IS glIOOgfor freeze dried; oven dried and sun dried samplesrnrespectively. Zinc content was 1.51, 1.60 and 1. 63(gII00g) for jreeze dried, oven dried and sunrndried respectively. Calcium content was 33.62, 33.65 and 34.95 for freeze dried samplesrnrespectively. Phosphorous content was 507.S5, 567.S5 and 659. SO(gll 00g) forjreeze dried, sunrndried and oven dried respectively. Phytate content was 232.55, 24S.9 and 264.97 for oven driedrnsun dried andfreeze dried samples respectively. Tannin content was 35.43, 36.5S, 3S.29mglgforrnoven dried, sun dried and freeze dried samples respectively. Phytate phosphorus content wasrn63.47, 79.92 and SI.46mgl IOOgfor oven dried sun dried and freeze dried samples respectively,rnwhile non phytate phosphorus content was 432.93, 499.15 and. 596. 33mgli00gfor jreeze dried,rnsun dried and oven dried samples respectively.rnKey words: Prefermentedflour,freeze drying, oven dlying, sun dlying, injera