In developing countries, one of the greatest problem affecting millions of people, particularly, children is lack of adequate protein intake. Especially, in tropical and sub-tropical areas, feeding the fast-growing population is becoming a serious problem. These areas are also characterized by a shortage of animal protein and incidences of protein energy malnutrition.In the continuous search for solution to the problem of malnutrition in its various forms, mainly among the people of the developing countries, views have been expressed of the need to improve the nutritive quality of staple local foods through better processing and enrichment. Consequently, this study was initiated with the aim of enriching tef (Eragrostis teff (ZUCC.) Trotter) flour (used to make injera: widely used staple food in Ethiopia) with soy protein concentrate (SPC) and thereby enhance its protein content and to analyse the effect on other nutritional component and organoleptic properties of the products.Accordingly this study has revealed a very promising results.