Injera is a thin, fermented Ethiopian traditional bread made from flour, water, and ersho (a fluid collected from previously fermented mix) after successive fermentations. This work investigated the effect of blending ratios and fermentation time on the quality of xiv injera prepared from maize-sorghum and wheat. Two factorial design CRD arrangements were used. The factors were the blending ratios of maize (10-30%), sorghum (30-50%) and wheat (20- 60%) and fermentation times (36, 60, and 84h). The study's response Parameters were analyzed using standard AOAC methods and data interpreted by Minitab software version 19. Graphs were created using Sigma plot version 12.5. The interaction of fermentation time and blending ratio had a significant effect on the physiochemical, microbial and sensorial quality of injera at P<0.05. The control and blended injera product proximate results indicated that the moisture content (4.88–9.43%), crude protein (10.46–15.73%), total ash (1.11–2.79%), crude fat (0.93-2.59%), crude fiber (1.96-3.3%), carbohydrate (70.96–76.98%), and gross energy (346.87–381.17 Kcal/100g). The interaction of blending ratio and fermentation time had also a significant (p˂0.05) effect on the phyto chemical content of injera, and the values ranged from phytate (139.7–230 mg/100g), total phenol (23.9–36.33 mg GAE/100 g), and condensed tannin (0.61–1.17 mg catechin equiv.).The sensory score of overall acceptability of the control and the blended injera product were (2.57–4.73) using a fivepoint hedonic scale. The microbial load of injera ranged from 2.34-2.85 log cfu/g, 2.42-3.28 log cfu/g and 3.35-3.88 log cfu/g (yeast and mold), 3.48-3.69 log cfu/g, 3.63-3.89 log cfu/g and 4.13-4.54 log cfu/g (aerobic plate count) for the 1 st , 3 rd and 5 th days storage, respectively. The mineral calcium, iron and zinc content ranged (62.38-138.4 mg/100g), (4.17-13.95 mg/100g), (1.92-6.39 mg/100g), respectively. Generally, this study concluded that up to 60% wheat, 30% sorghum and 10% maize blending, and 84 h fermentation could be recommended in the preparation of nutritionally improved injera and it could be used as a substitution of teff injera. Keywords: blending ratio, fermentation time, injera, quality and sensory acceptability, sorghum,wheat