Introduction of teff (Eragrostis teff) Findings indicate that selected organic acids have effect on the physico-chemical, proximate composition microbial load and sensory analysis of teff injera. In proximate analysis of injera the crude protein range value from 9.32 to 12.84, moisture content range value 2.60 to 6.70,crude fat range value from 0.40 to 1.50, crude fiber range from 1.03 to 7.64, ash content range from 1.27 to 1.97, starch range from 74.76 to 80.64 and total energy range from 350.66kcal/100g to 372.31kcal/100g. Mineral analysis of point of view 1.5% of lactic acid showed calcium amount the highest (463.48mg/100g), 3% of acetic acid in iron the highest amount (75.89mg/100g), 3% of acetic acid in zinc the highest (10.49mg/100g) had done. Physicochemical properties 3% of lactic acid in terms of ph, 2% of lactic acid in terms TA most acceptable in concentration and organic acid type than control sample. In sensory analysis next to the control 3% of lactic acid in visual color and colorimeter analysis L* value (white) is 2.5% of lactic acid in appearance, 2.5% of lactic acid, 2.5% citric acid and 2% citric acid in terms of texture, 2% of lactic acid in taste, 2.5% of lactic acid and 2% of lactic acid in overall acceptability the most preferable in concentration amount and organic acid type recorded.2% and 3% lactic acid are more preferable in shelf storage. Proximate composition, physicochemical, mineral analysis (Fe, Zn and Ca) and sensory analysis (p<0.05) showed a significant difference in organic acid preserved injera. As a result, microbiological investigation reveals no mold or bacteria, which has crucial implications for food security.