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The study evaluated the potential of four packaging materials (woven polypropylene bag, paper bag, Perdue Improved Crops Storage (PICS) bag, and polypropylene bag + low-density polyethylene bag) in preserving physicochemical, microbial, and sensory quality of teff flour over six months of storage at room temperature (14.8−26.80 °C). Results showed that hermetic packaging materials, specifically Purdue Improved Crop Storage (PICS) and Polypropylene bag + low-density Polyethylene (PP + LDPE), were the most effective in maintaining flour quality compared to non-hermetic options such as woven polypropylene bag (PP) and paper bag. As storage duration increased, there was a gradual decline in physicochemical quality, even if to varying degrees depending on the packaging material.Hermetic packaging materials (PICS and polypropylene bag + Low-density polyethylene bag) were the most effective in maintaining the quality of teff flour over time, resulting in minimal nutritional loss (0.12%–3.46%), reduced microbial growth, and preserved functional and sensory properties. On the contrary, non-hermetic packaging materials (woven polypropylene and paper bags) resulted in a higher nutritional loss (2.02%–4.62%) and significantly affected teff flour's functional and sensory properties. Therefore, the study recommends using hermetic packaging materials for better stability and quality of teff flour. • Study tested 4 packaging materials for preserving teff flour quality during storage. • Hermetic packaging materials best preserved teff flour quality over time. • Non-hermetic packaging caused more nutrient loss and harmed teff flour properties. • Study suggests the use of hermetic packaging for stable, high-quality teff flour. [ABSTRACT FROM AUTHOR]