This study was designed to improve Ethiopian traditional beer – tella with the substitution of gesho by moringa leaves to enhance micronutrients. Substation of gesho by moringa from 50 – 100% against the biochemical dynamics, nutritional and sensorial profiles of tella was assessed. Incorporation of moringa suppressed the activities of yeast and favored that of lactic acid bacteria, which shifted the property of the product from mild alcoholic nature to low alcoholic and mild acidic nature, revealing the probiotic potential of tella. Moringa leaves at 100% substitution for gesho resulted in to the least yeast count compared to the other formulations. The storage of tella samples over periods of 10 days also strengthened the probiotic nature of tella by drastically reducing the yeast cell counts (from 5 logs to <1). This corresponded to the slow increase in the acidity (0.63 to 0.99%), indicating comparatively higher activities of lactic acid bacteria. The best nutritional contents (dietary minerals) and sensorial acceptance of the product was attained at the 50% substitution of gesho by moringa. The implication of the present study is that ethnic foods and beverages can be innovated to meet the nutritional needs of the community